Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Seth Pulfus, Alkar-Rapid Pak
The chilling process of meat products is a physical process, dependent upon the thermal properties of the product as well as the chilling medium, the size and shape of the product, and the temperature difference between the product and the chilling medium. Material handling methods can also affect the chilling process, such as how the product is loaded upon trees, whether the process is continuous or batch, and whether the product is showered or submerged. The brine solution can affect to chilling efficiency, depending upon the differential temperature between the product and the brine, brine coverage of product and whether the product is showered or submerged.