Water-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. […]
How to reduce the carcoss drop loss in Chill room
When a freshly slaughtered carcass is initially chilled to its storage temperature, it will lose weight through moisture loss to the atmosphere. Depending on the chilling process, this can be up to 3% of its overall weight. The highest losses will occur in the early stages when the temperature difference between the carcass and its surrounding chill store atmosphere is at its greatest. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (5)
Chapter 5 LIGHTING, VENTILATION, REFRIGERATION, AND EQUIPMENT
Controlling the manufacturing environment is important in maintaining a sanitary environment in meat and poultry operations. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (1)
Appendix A—Guidance on Establishment Facilities and Equipment
OVERVIEW
This Guidebook is intended for use by meat and poultry establishments in considering decisions about design and construction of their facilities, as well as the selection of equipment to be used in their operations. […]
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