• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Assessment of the processing of frozen meat in the production of meat products

Authors: Václav Pohůnek, Peter Hrubý, Rudolf Ševčík and Bronislav Smolka
Keywords: meat defrosting, microwave heating, radiofrequency heating, thawing

An increasing pressure has been exerted on the food price by the distribution chains and consumers who still buy food primarily according to price, in recent years. On the other hand, we are also seeing increasing media campaigns for food of high quality. Producers are being forced to a greater or lesser extent, to process frozen meat due to pressures on product price and the lack of sufficient quantities of fresh chilled meat. If a company wants to consider buying the defrosting equipment for frozen pork or beef (which is frozen in blocks weighing 15, 20 or 25 kg) and needs to defrost 10 or 20 tons a day, it must reckon with the financial demands of this technological process. The costs of equipment of this type may be covered from the difference between the price of fresh chilled meat and frozen meat. This study compares the method of using radiofrequency defrosting with certain other methods that are still in use (defrosting chambers, microwave heating).

Download full article
Assessment of the processing of frozen meat in the production of meat products
Filename: 125_129.pdf | Size: 957.1 KB | Downloads: 2129

Originaly published in MASO INTERNATIONAL Volume 02/2014

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2023 MASO-INTERNATIONAL.