Pork and lard
Fresh pork has a shorter shelf life than beef, but is handled in the same manner and at the same chill room temperature. Although there is no latent heat during freezing of water content, which will be extracted on the chills, temperature, heat is removed, if the fat " set " or crystallized. The amount of heat to be removed must be evaluated and may be included in reasonable heat capacity at that temperature range. For example, sensible heat capacity pork averages 2.5 kJ/(kg K)figure 3.8 can be used for carcass for cooling allow the use of this factor.
The high share of pork, pickled in brine, smoked to make ham or bacon. The original process was to dip the meat in a tank of cold brine for the period. This is a quick method is to introduce a cold pickle with hypodermic needles in cuts. For at the level of about 52C, so the cure bacon must be cooled again for cutting, packing and storage. Bacon will be lowered (frozen), before it can be cut at high speed of cutting operations. Traditionally the desired cutting temperature was reached in long one stage in the process. Increasingly, the two-stage heat removal followed by temperature equalization is used to reduce the processing time and weight loss (Brown et al., 2003)...
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Cold storage