Manual on meat cold store operation and management
FAO ANIMAL PRODUCTION AND HEALTH PAPER 92
| Manual on meat cold store operation and management |
by
Dr G. Cano-Muñoz
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M-25
ISBN 92-5-102788-9
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, © FAO 1991
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COLD PRESERVATION OF MEAT PRODUCTS
Chilling
Chilled storage
Incompatibilities
Complementary treatment
Freezing
Conditions of frozen storage
Practical storage life (PSL)
Thawing
General arrangements
Management
Air circulation and changes
Unloading cold rooms
Hygiene and disinfection
Handling methods and equipment
Design
Loading docks
Transport
Layout of slaughterhouse and cutting room
Temperature
Relative humidity
Air circulation
Evaporator defrosting
Condensers
Evaporators
Compressors
REFRIGERATION CIRCUIT CONTROLS
High-pressure safety pressostat
Low-pressure safety pressostat
Oil-pressure control
Delivery thermostat
Water-regulating valve
Expansion valves
Solenoid valves
Thermostats
Testing safety devices
Automation
Refrigerant circuit
Storage and handling administration
Commercial aspects
Insurance
Safety precautions
Health of personnel
Figure 1
Height of suspension and spacing for
half carcasses on hooks
Figure 2
Height of suspension and spacing for
quarters
Figure 3
Storage of carcasses on hooks
Figure 6
Forklift truck moving carcasses
Figure 7
Conditions for condensation on the
surface of cold produce
Figure 8
Types of pallet used for forklift truck
handling and stacking
Figure 9
Rotating truck operation
Figure 10
Manoeuvrability of forklift trucks
Figure 11
Air curtain and flexible plastic doors
preventing thermal exchange
Figure 12
Dock levelling system
Figure 15
Plant distribution for a general store
Table 1
Storage conditions for chilled animal
products
Table 2
Practical storage life of meat and
meat products