Special Precooling Techniques

DANIELA OLIVERA; SONIA VIÑA

Operations in Food Refrigeration

CRC Press, Taylor & Francis Group

Lugar: Boca Ratón, Florida; Año: 2012; p. 281 - 305

The overall objective of food refrigeration is to increase shelf life and thus increase the chances of preservation. It is also possible to define another set of specific objectives, which are characteristic of each different type of food. For foods that possess a definite and organized structure, such as plant and animal tissues, even more specific objectives can be defined. Many raw materials are cooled immediately after slaughter (beef, pork, and lamb meat) or harvest (fruits, vegetables) in order to slow down microbial growth and prevent metabolic processes that lead to deterioration.