A Walk Through the Meat Industry
A Walk Through the Meat Industry (1988)-Refrigeration plays a big part in the success or failure of any meat plant. Good packing house practice combined with a good refrigeration system is necessary to control shrink, shelf life and eye appeal (bloom or color) of the product. It must meet the needs of production while providing acceptable working conditions. The system must be energy efficient. This paper describes the following aspects of the meat industry: per capita consumption, dairy, leather, recent changes in the industry, carcass (drip) chill coolers, coil surface specifications, holding, breaking and boning coolers, processing kitchens, shipping areas, dry rooms, blast chilling and storage freezing.
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