| 摘要 |
A method for processing meat comprises chilling meat carcasses wherein during chilling the surface of the carcass is deluged in a cubicle (11) with water and/or a dilute solution of organic acid from nozzles (11) to induce carcass surface evaporation and binding of water onto the carcass surface. The carcass may be deluged multiple times at spaced-apart intervals, typically at time intervals of from 5 to 15 minutes. The surface of the carcass may be periodically deluged as it is led around an enclosure (1) having multiple cubicles (11) over a period of from 10 to 180 minutes. |
