Type
Amendment
Subjects
Processing, Meat and game, Meat and game processing
New Zealand has allowed spray chilling for some time as per the requirements of IS6. The intention of spray chilling is to reduce or compensate for the water loss of the carcass (including sides and quarters) that occurs during the chilling process. Spray chilling also has some microbiological effect in that it allows the surface of the carcass to cool down effectively. The National Microbiological Database (NMD) programme provides verification to this effect.
Published
Last updated
