Method and device for preserving the meat of a slaughtered bird

Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidi...

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Bibliographische Detailangaben
Hauptverfasser:	LANKHAAR, JENNEKE A.C, ZWANIKKEN, RADBOUD H.G, VAN DEN NIEUWELAAR, ADRIANUS J
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BLASTING BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MEAT TREATMENT MECHANICAL ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH REFRIGERATION OR COOLING REFRIGERATORS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
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Beschreibung
Zusammenfassung:	Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in cooling zone (13) in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further in cooling zone (14), in the course of which the core temperature of the meat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface of the bird or part thereof is cooled to such a temperature that the germ counts of decay-causing and pathogenic micro-organisms remain below a predetermined value.