Blast freezing of meat

[b.tikekar18]

Dear Sir

Iwant to know the detail procedure of blast freezing from fresh cut meat till putting in the blast freezer. Specialy the precautions and or treatment if any to be provided to the meat before putting in the freezer. the maximum time allowed btween cutting and keeping in freeze.

Thanks and Regards.

Dear Sir,

I want to know complete blast freezing procedure of meat from fresh meat ( just obtained after slaughting ) till it is kept in Blast Freezer. Specially I want to know the precautions to be taken and or any treatment to be given before putting in the freezer. If it can be washed with water before freezing. Please reply.

Thanks and regards

Just after slaughting

After slaughting and cutting properly.

Thanks mbc

Hi, TESLA

I want to freeze EMU meat (Red Meat )

[sedgy]

hi , but why post the same thread twice?

[Tesla]

Hi b.tikekar18
There are more than one ways of skinning a cat so you could expect a variety of answers. Depending on the type of meat and cooling/freezing process involved. eg fish are washed when skinned and filleted, put in a box with a plastic cover then blast frozen, then put into holding freezer. Where red meat or chicken may be processed a little different. Some old timers would say that red meat should hang for a few days to let rigamotus set in for a more tender cut. The slaughtering process will also have an effect and how soon it is gutted or offal removed. Whilst frozen a vapor proof seal on the product helps prevent freezer burn. Also while being stored a more stable temp with less deviation will decrease deterioration of product over time. ? have you ever bought ice cream that was half ice and half cream - this product has not had a stable temp or been stored at low enough temp. If you have a certain type of meat in mind let us know. Hence defrost parameters are important too.

[mbc]

Dear tikekar 18

Each packing has oven line so each one has oven precautions how to put in blast Freezer.

In your design you should look for these items

1-Air flow ( capacity – direction – how it goes through goods) is very important

2-Temperature of room (as much as you go to low temperature it give you good condition of goods )

3-In your design you should put your defrost time in loading and unloading time of room.

4-Insulation of room and door plus emergency equipment (lights and shot down the system) and choosing right lighting is very important.

5-Mode of loading goods in room (Box pallets and Boxes and covering of goods is important )

[charlie patt]

ask a butcher?

[nevgee]

Found this site .....

http://extension.missouri.edu/public...b.aspx?P=G2208




BestPracslaught1103.pdf

[install monkey]

fred west buried his meat to preserve it!

[Magoo]

where do you want to start?. At the slaughter stage, process stage, cutting floor stage, personal and area hygeine stage, air quality stage. Plant hygeine stage

[Josip]

Hi, b.tikekar18

Dear Sir

Iwant to know the detail procedure of blast freezing from fresh cut meat till putting in the blast freezer. Specialy the precautions and or treatment if any to be provided to the meat before putting in the freezer. the maximum time allowed btween cutting and keeping in freeze.

Thanks and Regards.

this should be more then enough for start enjoy in reading

http://www.fao.org/docrep/004/t0098e/t0098e00.HTM

Best regards, Josip

[Sandro Baptista]

Good book Josip,

I'll read it more carefully as soon I have time.

[Josip]

Good book Josip,

I'll read it more carefully as soon I have time.

..... and only 20 years old


Best regards, Josip