Einfluss der Temperatur von Schweineschlachtkörpern auf die Fleischqualität

Based on a finite-element method temperature profiles were calculated in pig carcasses during scalding and chilling. The temperatures measured agreed well with the calculated ones. It was concluded that the optimal conditions for scalding were 60°C during 9 minutes, and for chilling -30°C with 2 m/s air velocity. Higher air velocities might be responsible for cold-shortening.