Maurice Tutor

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    Argosy University/ Phoniex University/
    Nov-2005 - Oct-2011

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    Phoniex University
    Oct-2001 - Nov-2016

Category > Computer Science Posted 22 Sep 2017 My Price 2.00

cooling of a beef carcass

The cooling of a beef carcass from 37°C to 5°C with refrigerated air at 0°C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with refrigerated air at -10°C. How would you evaluate this proposal?

2. How does the rate of freezing affect the tenderness, color, and the drip of meat during thawing?

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Maurice Tutor
(5)
Status NEW Posted 22 Sep 2017 09:09 AM My Price 2.00

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