Title: Study of Freezing and Storage System for Meat Products
Author : Mohamed Tawfik Mohamed Allam
Collection : M. Eng. Mechanics
Abstract:
This study confirms the importance of the meat industry and also illustrated the importance by using of control methods to reduce the temperature and the time of freeze rate of meat products through the verification of the quality and safety during the processing. Until can reaching to reduce to energy and cost for meat product for the consumer for meat products, subject of our study including:
Red meats :{Beef, calves, lamb}.
White meats:{Poultry, Fish}.
Therefore, This Study Aimed To Explain The Following:
1 - Methods of various Freezing used commonly, using New Freezing Tunnels with explain to these equipments.
2 - Used applications in the Prefrozen, such as Carcass, Cleaning, Chilling, packing and Then freezing for: Red Meats, Poultry Meat and Fishery Meat.
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