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Air thawing of lamb carcasses
Author(s) -
CREED PHILIP G.,
BAILEY COLIN,
JAMES STEPHEN J.,
HARDING CHARMAIGNE D.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00862.x
Subject(s) - zoology , air velocity , environmental science , food science , biology , mechanics , physics
Summary The effect of air temperatures, velocities and wrapping on the thawing time, weight change, appearance and change in bacterial numbers was studied on 20 kg lamb carcasses. The optimal condition for thawing wrapped lambs in 24 h was to use air at 10°C and 0.75 m/s and for unwrapped lambs 7.5°C and 0.75 m/s. Changes in bacterial numbers for these conditions were insignificant.