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Carcasses and half carcasses of
slaughter animals are frozen in an atmosphere of cold
air. The half-carcasses of cattle suffering from rapid
cooling during a period of forty-eight hours at a
temperature of plus zero to below zero degrees
centigrade in the cold room to go after the freezing
chamber, where the air temperature reaches figures
ranging from 150-200 ° C, the degree term is governed by
the thickness of the pieces and more mainly because of
its greasiness.
The temperature of the air to get a good freeze has to
hold between 80 and 200 ° C below zero. You get that in
the zero to 200 ° C below zero, the temperature is
measured using a thermometer that is inserted into the
meat (leg or loin) trying to be a bit thick.
Freezing at the bottom of the beef, well-run the camera,
you usually get in twenty four hours. Up to forty-eight
hours, and sixty-eight hours. |
