Cooling Hall

COOLING HALL

  • Carcasses are retained for specified periods of time before release to be transported to retailers.
  • Fresh meat intended must be chilled immediately after the post-mortem inspection and kept at a constant temperature of not more than 7°C for carcasses and cuts or 3°C for offal.
  • It is essential that the specified temperatures be achieved quickly. Where hot boning is carried out, the resultant joints must be chilled before dispatch.
  • It is necessary to provide a series of chilling units suited to the capacity of the meat plant and possessing a system of high rails for beef and low rails sheep and pigs.
  • In some smaller plants it may be possible to combine species, utilising the high rails for double-tiered pork and lamb carcasses.
  • A number of small rectangular chill room s will reduce the time during which the chill room doors are open, speed up the chilling process and increase efficiency by reducing the mixing of hot and cold carcasses.
  • The carcasses must be hung in such a way as to allow free movement of cold air around them
  • Rail spacing should be
      • 0.9 m for beef,
      • 0.7 m for pigs and
      • 0.5 m for lambs and goats
  • The minimum space between carcasses on rails should be 0.3-0.4 m.
  • The chilling facilities is providing chilling to protect carcasses against spoilage by microorganisms  leading to surface slime formation or bone taint in deep muscles.
  • Refrigeration also protects against oxidation of fat, adverse changes in the colour of the superficial tissues and their undue desiccation.
  • The risk of spoilage and deterioration of carcass meat is less likely when consumed rapidly after slaughter (within 24-36 hours), as happens in many of the rural areas and townships served by abattoirs with low animal throughputs.
  • For optimal plant performance, chill rooms should be rectangular, with a width to length ratio of 1:2 and a maximum length of 70 m.
  • Temperatures and relative humidity are recorded  to control the chilling process, preferably by using charts or computer-generated records.
  • The air temperature must not fall below –1°C and relative humidity should be between 87-91%.
  • It has been assumed that ambient conditions are 38°C with a relative humidity of 75%.
  • The rate of cooling of carcasses depends upon the size and heat capacity of those carcasses.
  • If the relative humidity is not maintained between 87-91%, moisture losses or shrinkage in beef cattle is 4% and in lamb 5%.
  • The weight loss poorly covered carcasses will be greater than that from those having a heavy fat cover, for any given condition of chilling
  • Chill doors should be made of durable, high-impact materials such as stainless steel, aluminium or reinforced plastics.
  • They may be sliding or single- or double-hinged and if hinged should open outwards.
  • Internal finishes should be durable and impervious, with good insulation and floor drainage.
  • Areas of walls where contact with carcasses occurs on loading should be protected with stainless steel or aluminium or plastic sheeting.
  • Chill and freezer doors be close fitting and that they be provided with an internal opening device to avoid personnel being closed in the rooms.
  • Space must be enough to accommodate carcasses at least for 2 days.
  • Several smaller chilling rooms can also be put up for convenience.
  • The temperature of the chilling rooms must be between -10C and 40C.
Last modified: Wednesday, 12 October 2011, 5:08 AM