Hoagland, R: Changes in Fresh Beef During Cold Storage Above -

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Résumé :
Excerpt from Changes in Fresh Beef During Cold Storage Above Freezing

Coolers are the names applied to the refrigerated rooms in which carcasses of beef or other meat food animals, or parts thereof, are stored at temperatures above freezing. Meat-packing establish ments are usually supplied with two or more coolers for the handling of fresh beef. One of these is known as the fore cooler, into which the warm beef is run immediately after slaughter, where it is usually held for from 12 to 18 hours until partially chilled. The other is known as the main cooler, into which the partially chilled beef from the fore cooler is run and then held therein for shipment or other disposal.

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