Document gbLYkY5oxK0b3y0nb5wKmaQaQ

444 CHAPTER 40 0 or 10 F. Products should not be held in break-up rooms any longer than is absolutely necessary. 10. Product, when received at the retail store, should be put immediately into a 0 F storage room. 11. Display cases in retail stores should be continuously K1H at temperatures of 0 F or lower. 12. Display cases should not be overloaded, expecially above the /reel hue. 12. Temperature of the display cases shoufai be recorded. An alarm should also 6s provided to worn ofexcessive rise in temperature. BIBLIOGRAPHY J. A. Alford and E. A. Feiger: The non-microbial nature of the black spots oo ice-packed shrimp (Food Technology, VoL 0, No. 6, 1952, p. 217). Improvement'qf Quality of Chilled Pish--Influence tend Control af Temperature (Report of too Food Investigation Board of Great Britain for 1950,1952, p. 20). Refrigerated sea water preserves shrimp in Florida experi ments (Seafood Business, VoL 4, No. 7, 1952, p. 34).. French Tuna Vessels Using Salt-Water Ice (Fisheries Informs tion Bulletin, National Cannere Association, October SL 1954). . Antibiotics for fishery products preservation (Comrnerdal Fisheries Review, Vol. 18! No. 12, December 1956, p. 27). H. R. Beard and C. A. Hedreen: Flesh Food and the Preservation Thereof (Patent No. 2,151,967, March 28, 1939). F. Bramsnaes: Handling and Chilling of Fresh Fish on Vessels at Sea (FAO Fisheries Bulletin, Food and Agriculture Organisa tion of the United Nations, Rome, Italy. VoL X, No. 1. Jaouary-March 1957, p. 1). C. Butler, J. F. Puncochar, and B. O. Knake: Fish freezing at sea (Refrigerating Engineering, June 1952, p. 600). L. L. Campbell and O. B. Williams: The bacteriology of Gulf Coast shrimp, bacteriological, chemical and organoleptic changes with ice storage (Food Technology, Vol. 6, No. 4, 1952, p. 125). C. H. Castefi and W. A. MacCalhun: Relative Importance of the Factors Causing Spoilage of Fish in Boats at Sea (Fisheries Re search Board of Canada, Progress Reports of Atlantic Coast nal of the Fisheries Research Board af Canada, VoL. 13. No. 1, January 1956, p. 21). C. L. Cutting: The Cooling af Trawler** Fish in lee (Report of the Food Investigation Board, Great Britain, for 1939, 1949, p. L. Divers: Practical aspects of shrimp freezing (Quick Frozen Foods, Vol. 15, No. 5, 1952, p. 82). A. F. Dunn: Heat Transfer in Trawler Hold* (Fisheries Re search Board of Canada, Atlantic Coast Stations Progress Report No. 36, 1946, p. 3). W. J. Dyer: Protein dmaturation in frozen and stored fish (Food Research, Vol. 16, No. 6,1951, p. 522). C. F. Evers: Frozen oysters (Southern Fisherman, Vol. 10, No. 1,1950, p. 33). L. Farber: A comparison of various methods for the determina tion of spoilage in fish (Food Technology, Vol. 6, No. 8, 1952, p. 319). E. A. Feiger and C. W. Du Bois: Conditions affecting the qual ity of frozen shrimp (Refrigerating Engineering, Septem ber 1952. p. 225). C. Field: Recent experiments show value of flaked ice frozen from salt-water (Fishmg Gazette, VoL 70, No. 8, August 1953, p. 54). M. Heerdt and J. A. Dassow: Freezing and cold storage of Pa cific Northwest fish and shellfish Part if King crab (Commercial Fizheries Review, Vol." 14, No. 12a, 1952, p. 29). J. Holston and S. R. Pottinger: Some factors affecting the sodium chlorine content of haddock during brine freezing and water thawing (Food Technology, Vol. 8, No. 9, 1954, p. 409). 1962 Guide And Data Book C. P. Idyll: Chilled sea-water may be answer to shrimper's problems (Southern Fisherman, Vol 17 o* gust 1957, p. 24).____ w'Wo-8,Aa- tannin solutions (Kholoctilnaja Technica (Russian! % (April-June), p. 66). (Abstracted in r^o^So* -- nebrino, December 1949. p. 1186). 0 "o*- O. W. Lang, L. A. Farber, and Fred Yennan: The Tt-mu Holding of Sardines by Refrigerated Brine (Goo. Williams Foundation, University of California Medical Center Rt.npper cisco, June 6, 1946). ' Kl5- H. W. Magnusson and J. C. Hartshoroe: Fish at sea__u England. Part V. Freezing and thawing studies and suebmu!^ for commercial equipment (Commercial Fisheries RanewV^f No. 12a, 1952, p. 8). ' L l** S. Nielsen: Chilled and Frozen Foods; Some Aspects of Refrigeration and Freezing (Food and Agriculturaf^ff*nJ*u: of the UN, November 1950). 14081 J. A. Peters and J. W. Slavin: New techniques for freezfe* storing North Atlantic lobsters (Commercial Fisheries RmeJrvt 18, No. 7. July 1056, p. 22). VoL J. A. Peters and J. W. Slavin: Comparative Keeping Qualih, Cooling Rates, and Storage Temperatures ofHaddock Held ta FnJL Water and in Salt-Water Ice (Report in press, U. 8. Fish suit Wildlife Service, Bureau of Commercial Fisheries). R. Plank: The freezing trawler Marbank (RefrigeratTM, Engineering, April 1952, p. 370). 0 S. R. Pottinger: Frozen Atlantic oyster investigations (Font ' Technology, Vol. 6, No. 1,1952, p. 28). G. A. Reay: The spoilage of fresh fish and its control (Chemzttn, < Industry, January 15,1949, p. 35). G. A. Reay and J. M. Sbewan: The Spoilage of Fish and Its Preservation by Chilling (Advances in Food Research, VoL 2. n. 344, New York, N. Y. Academic Press Inc., 1949). G. A. Reay and J. M. Shewon: The Core of Trawler Fish (Food Investigation Leaflet No. 3, Department of Scientific and Indus, trial Research (Great Briatin), 1949, p. 1). G. A. Reay and C. T. House: The freezing and cold storage of lobster (Food Manufacture, January 1951, p. 23).. J. M. Shewan: Some bacterial aspects of handling processes and distribution of fish (Journal Royal Sanitary Institute. Vol 64 No. 4, 1949, p. 394). J. W. Slavin:Technical Note No. 322; Freezing rates and energy requirements for freezing packaged fish fillets and fish sticks in s multiplato-compression freezer (Commercial Fisheries Reviem, Vol. 17, No. 7, July 1955, p. 21). J. W. 81avin: Brine cooling of fish aboard a-fisbing vessel (Ja- dustrial Refrigeration, Vol. 131, No. 4, October 1956, p. 30). M. E. Stansby: Fish and Shellfish (Encyclopedia of Chernies! Technology, New York, N. Y.). M. E. Stansby and J. A. Dassow: Use of frozen salmon for can ning (Commercial Fisheries Review, Vol. 13, No. 4, 1951, p. 20). D. K. Tressler and J. McW. Lemon: Marine Products of Conmem (Reinhold Publishing Corp., New York, 1951, 2nd ed.). D. K. Tressler and C. F. Evers: The Freezing Preservation of Foods, Vol. 1, Freezing of Fresh Foods, 3rd ed. (revised) (Avi Publishing Co., Westport, Conn., 1957). E. Wood and J. Ferguson: Studies on the 'Marketing of Fresh Fish in Eastern Australia, Part t. The Bacteriology of Spoilage of Marine Fish (Commonwealth of Australia Council for Scientific and Industrial Research, Melbourne, Pamphlet No. 100,1940). Bibliography of the Preservation of Fishery Products by Freezing (USDI, Fish and Wildlife Service, Fishery Leaflet 265 (reissued 19-19). Part I, period to January 1945; Part II, period of January 1945 to December 1947, inch). The Refrigeration af Fish; Parts I, II, III, IV, and V (Fishery Leaflets 427-431, USDI, Fish and Wildlife Service, January 1956 to December 1956). | m CHAPTER 41 FROZEN MEAT PRODUCTS r_. Qf products and Method of Preparation, Sanitation, Packaging, Age of Meat for Freezing, Effect of Storage Temperature '^Qualify* Storage Life of frozen Meats, Effect of Packaging, Changes in Product During Storage, Effect of Freezing ** Temperature on Quality, Effect of Thawing on Qualify ARLY experience with frozen meats did little to E encourage further expansion in this field. The difficulty it that was that space for display and storage was ex- tremely limited, and the consumer was not prepared to accept jnaen meat products. More recently, hotels, restaurants and hospitals (the insti- fional trade) were among the first to recognize the advantages to he from the use of frozen meats. Such organizations gxount for about 20 percent of the meat consumed. The fact that frozen pre-portioncd meat with known price per unit could be supplied by the packers had strong appeal to the institutional buyers. The portions could be supplied in dif ferent weights, in any grade or cut or degree of trim desired. Meat had been a costly and troublesome operation vhea performed by the institutions themselves, so there was tittle incentive to continue it. The retail customer also came to recognize the convenience offered by frozen meat in prepared form. Surveys show that this factor of convenience is of prime importance. A majority of consumers buy meat for use two or three days after pur chase, and not for longer storage. Meat in stable-form gives desired flexibility in meal planning. Many consumers who lack confidence in their ability to select good quality meat find a branded product of known quality answers this problem. A partial list of uncooked frozen meat products includes: various types of steaks (boneless or with bone in); chops (veal lamb, and pork); cutlets of veal or pork (regular or breaded); chip steaks (laminated thin slices of meat); ground meat as patties or in chop shape (regular or breaded); roasts of many types; stew meat; and variety meats such as oxtails, kidneys, Ever, and sweetbreads. Precooked meat dishes vary widely Tcble 1 .... Total Meat, Frozen Meat, Precooked Prepared Meat, Fish and Fowl, and Total Frozen Food Produced 1946-1959 MSUons of Pouadi Tear Total Moat 1946 22,934 1947 23,338 1948 21,300 21,662 22,075 1951 21,898 22,994 24,688 1955 ' 25,214 26,896 1956 27,576 27,794 26,052 27,925 Frozen Moat 20 15 25 27 35 55 80 125 175 250 325 365 340 325 Proeookod Prepared Moot, Fuh, Fowl 51 50 40 60 75 135 200 325 450 625 750 840 920 1040 Total Frozen Food 1,900 1,533 1,793 2,380 3,317 4,349 5,449 6,299 7,249 7,882 9,007 9,044 8,767 10,276 and include beef, lamb, veal, pork, and kidney stews, ham sticks, Swiss and Salisbury steaks, beef, veal and lamb gou lash, corned beef, corned beef hash, roast pork and dressing, pot roast and roast beef in gravy, veal and pork sausage pat ties, meat balls and spaghetti, meat loaf, stuffed peppers, and others. Various types of pies available are beef, lamb, veal, pork, ham and chili pot pies. Entire dinners are frozen on metal foil plates and include as entrees ham steak, meat loaf, roast or pot roast of beef, spareribs, steak, Swiss steak or veal cutlet. The statistics of production for frozen meats and prepared foods containing meats, fish, or fowl show extremely rapid growth rates in the last 13 years (Table 1). Although frozen meat accounts for only a small percentage of the total meat used, the steady growth indicates that an increasingly more important amount of meat will be converted into these more convenient forms. The rate of growth of frozen meats in the more convenient forms for the period from 1950 to 1959 is more rapid than that of all frozen foods (Table 2). TYPES OF PRODUCTS AND METHOD OF PREPARATION The feature of convenience is the most obvious one to the consumer, and the retailer as well will concur on this point. To the latter, other advantages are: saving of space and cost of doing his own meat cutting, better by-product utilization by the packer, saving of freight cost, storage space, and display space. Fresh Meats In addition to the familiar methods of meat handling, special processing steps and equipment have been developed for the production of frozen meats. The basic steps are cutting or sawing, chipping, grinding and forming, pressing and slicing. Steaks and chops may be prepared either-with the bone left Table 2 .... Increase of Consumption of Frozen Meat and Precooked Prepared Meat, Fish, and Fowl over Total Frozen Food Consumption of 1949 Year 1950 1951 1952 1953 1954 1955 1956 1957 1958 1959 Percent of 1949 Total Consumption Meat Prepared Preeookec Total Meat, ftdt. Fowl Frozen Food 130% 204 296 463 648 926 1202 1352 1259 1202 125 225 333 542 750 1042 1250 1400 1533 1733 139 184 229 265 304 331 378 380 368 432