Food And the Public Health
Food And the Public Health
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By storage above freezing-point (chilled meat) and by storage at temperatures such as -4 C. To -10 C. (frozen meat). When meat is to be chilled it is placed in a cold chamber about 2 above freezing and compara- tively slowly reduced to this temperature, the pro- cess taking about two days. It is then stored at a temperature of i-2 above o C. Under these con- ditions certain changes continue, due to enzymes present and slow bacterial action. These are of the nature of ripening, and are said to i...mprove the flavour of the meat if not carried too far.
With frozen meat the carcasses are rapidly thilled at a temperature of about -20 C. , when the meat becomes frozen solid. It is then kept at a tem- perature at least 4 below freezing-point (Centi- grade). Frozen meat requires great care in the subsequent thawing, as only if this is done slowly 59 Food and the Public Health does an approximation to the original condition take place. On the other hand, if the warming process is prolonged there is more opportunity for bacterial decomposition, and the diffusion currents which are set up in the warming may carry such bacteria in towards the interior of the mass: Such meat, when thawed, is softer and moister than in the fresh condition, and both chilled and frozen meat deteriorate more rapidly than the same food when fresh.
What to read after Food And the Public Health?
You can find similar books in the "Read Also" column, or choose other free books by William George Savage to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
By storage above freezing-point (chilled meat) and by storage at temperatures such as -4 C. To -10 C. (frozen meat). When meat is to be chilled it is placed in a cold chamber about 2 above freezing and compara- tively slowly reduced to this temperature, the pro- cess taking about two days. It is then stored at a temperature of i-2 above o C. Under these con- ditions certain changes continue, due to enzymes present and slow bacterial action. These are of the nature of ripening, and are said to i...mprove the flavour of the meat if not carried too far.
With frozen meat the carcasses are rapidly thilled at a temperature of about -20 C. , when the meat becomes frozen solid. It is then kept at a tem- perature at least 4 below freezing-point (Centi- grade). Frozen meat requires great care in the subsequent thawing, as only if this is done slowly 59 Food and the Public Health does an approximation to the original condition take place. On the other hand, if the warming process is prolonged there is more opportunity for bacterial decomposition, and the diffusion currents which are set up in the warming may carry such bacteria in towards the interior of the mass: Such meat, when thawed, is softer and moister than in the fresh condition, and both chilled and frozen meat deteriorate more rapidly than the same food when fresh.
What to read after Food And the Public Health?
You can find similar books in the "Read Also" column, or choose other free books by William George Savage to read onlineMoreLess
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