Status of Hot Processing of Meat in the United States
نویسنده
چکیده
Industrial application of hot processing beef and pork are presented. Even though the research community has presented many glowing advantages for processing the meat animal immediately after dressing, the commercial processing industry has been slow in adopting this innovative system of processing. The whole concept of hot processing requires such a vast change in the present segmented operation that it will take time and innovative thinkers to make the system work. Some industrial impediments discussed are: perception, facilities, grading, fat trim, sanitation, packaging, investment cost and heat removal. New research data on cost of heat removal is given along with areas of research which will require further study before the corporate leaders will accept the hot processing concept.
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