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Home » Keywords: » chilling

Items Tagged with 'chilling'

ARTICLES

Cow carcasses in slaughter house.

Chilled to the bone

Carcass chilling temperatures affect meat tenderness, juiciness and taste.
Megan pellegrini
Megan Pellegrini
February 25, 2022
No Comments

Carcass chilling temperatures affect meat tenderness, juiciness, and taste.


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Meat Hanging

Optimizing cooling for ideal efficiencies

Elizabeth christenson 200x200
Elizabeth Fuhrman
June 29, 2021
No Comments
While processors are expecting new guidance on cooling, implementation of the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) revised Appendix A and B published in 2017 has been delayed. Instead, processors have been allowed to revert back to the 1999 versions.
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FIS SIS

North America targeted for launch of Spiral Immersion System (SIS) from FPS Food Process Solutions

Industry News
May 14, 2021
No Comments
Early installs exceed performance expectations.
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Pfannenberg liquid chiller

Selecting a packaged standalone chiller

Industry News
May 12, 2021
No Comments
Appropriate installation, sizing, liquid medium, and controls are necessary for successful integration of a new packaged chiller.
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frozen beef carcasses
Tech | Processing

Freezing and chilling technologies: Get sold on the cold

Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.
Rich mitchell 200x200
Richard Mitchell
February 12, 2021
No Comments

Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.


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beef sides
Tech | Meat Science

Spray chilling beef sides can hasten temperature decline during postmortem chilling

January 20, 2021
No Comments

Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.


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Frozen Meat in Ice Block
Processing Tech

Freezing, chilling become hot topics in meat and poultry processing

Processors that leverage advanced freezing and chilling systems are in position to boost the appeal of meat and poultry, but costs remain a concern.
Rich mitchell 200x200
Richard Mitchell
February 4, 2020
No Comments
Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.
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Meat Science Review
Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products
Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang
September 12, 2019
No Comments
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
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Unchilled Mixer Line
Supplier's Perspective

'Hidden' chilling problems take a toll at the mixer

Erik Fihlman
February 25, 2019
No Comments
At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.
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Chilled Carcasses
Processing Tech

How to handle the big chill

Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.
Rich mitchell 200x200
Richard Mitchell
February 14, 2019
No Comments
Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.
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More Articles Tagged with 'chilling'
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