CHILLING

Question 1

is a very suitable food material
for the growth of microorganisms due to
its chemical composition

Answer 1

Meat

Question 2

Meat is rich in?

Answer 2

1. Protein
2. Lipids
3. Water

Question 3

it makes the meat very sensitive to oxidation

Answer 3

Lipid

Question 4

What is the process of quickly reducing the temperature of fresh products through a cooling system inside the slaughterhouse called?

it reduces the weight and color
loss of the surface.

Answer 4

Primary Chilling

Question 5

how to determine a deteriorated meat?

Answer 5

1. Color
2. Flavor & Aroma
3. Texture
4. Moisture & Nutrient Content

Question 6

defined as the fundamental operation in applying cold to meat to reduce it’s temperature quickly.

chamber with intensive air draught or movement.

done tru a cold

a traditional preservation method

Answer 6

Chilling

Question 7

it nearly stops the development of surface
micro-organisms but also reduces weight loss and discoloration of the surface owing to haemoglobin oxidation

Answer 7

Rapid cooling

Question 8

is the most common used for primary chilling

Answer 8

Air chilling

Question 9

Enumerate the 4 Chilling Method:

Answer 9

1. Spray chilling
2. Slow chilling & traditional chilling
3. Fast chilling
4. Multistep chilling

Question 10

Is a chilling method

that is periodically sprayed on the
carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours.

take note: it uses cold water 34°F to 41°F (1°C to 5°C)

Answer 10

spray chilling

Question 11

In spray chilling, how long should carcasses be showered with cold water, or what is the recommended time interval for spraying?

Answer 11

15 minutes for 60 secs for up to 10 hrs

Question 12

is usually accomplished by circulating air through a forced draught cooling unit
and then over carcasses in a chilling room.

Answer 12

chilling

Question 13

this is a chilling method

that is an atypical chilling procedure, due to its deviation from the “10/10 rule of thumb”. Typically defined as a chilling procedure where the muscle is chilled to -1 °C by 5 hour post mortem.

Answer 13

Fast Chilling

Question 14

can be defined as a procedure whereby carcasses are chilled for
varying periods (always more than two stages) at different chilling temperatures. It’s mainly based on the principle of the first chilling the carcasses
rapidly until the ideal principle of rigor mortes is completed

Answer 14

Multistep chilling

Question 15

The cold rooms where cooling takes place must have:

Answer 15

1. low air temperature
2. high air speed
3. high relative humidity
4. high cooling capacity

Question 16

The primary chilling is completed when the warmest point of the carcass come to a temperature of about ?? With current
technology, these temperatures can be reached in small carcasses in 16-24 hours and in large carcasses in less than 36 hours.

Answer 16

7°C - for meat
3°C for the offal

Question 17

Primary cooling can be done in ________ or ________. In cold rooms, this process occurs in two or three phases:

Answer 17

1. small cold rooms
2. cooling tunnels

Question 18

In this phase of primary chilling

the air temperature is kept at around 0°C. Air movement is maximized to cool the carcasses efficiently.
Care must be taken to prevent superficial freezing.

Answer 18

first phase

Question 19

in this phase of primary chilling

For large carcasses only after 10-12 hours, air circulation is reduced while maintaining the same temperature and humidity.

this phase lasts about 6 to 10 hours

Answer 19

second phase

Question 20

in this phase of primary chilling

The carcasses are transferred to cold storage, where their temperature stabilizes.

Answer 20

Third phase

Question 21

are usually liquids, and are used to transfer heat from the substance being cooled to a heat exchanger where the heat is absorbed by a primary
refrigerant.

air conditioning act as secondary refrigerant

Answer 21

Secondary refrigerants

Question 22

what is the simplest secondary refrigerant that is much used in air conditioning work above 0°C.

Answer 22

water

Question 23

In secondary refrigerant for low temperature application it uses?

Answer 23

1. brine
2. glycol
3. oils

Question 24

For secondary refrigerants for high temperature apllication it uses

Answer 24

air conditioning

Question 24

is an important part of the distribution and logistics process as it keeps the product in the **correct**, **safe**, and **high-quality state** in which it was initially shipped. It ensures that the product reaches the end consumer at the highest possible quality, without any potential for harmful bacteria to grow.

Answer 24

Cold storage