Total weight loss of Morkaraman breed lamb carcasses were determined during the precooling and also during the freezing process of the carcasses. Research was carried out in the cooling and freezing rooms of Turkish State Slaughter House (EBK) of Erzurum. Determined results were compared with the literature values given by different researches. Some suggestions were made to optimize the precooling and frozen process. In each trial, 64 lambs were selected randomly from different herds had been come to slaughter. After slaughter and dressing carcasses were showered with cold water, and removing the kidney and peripheral fats, the carcasses were used in precooling and freezing experiments. Precooling, freezing and all the other treatments were done in the practical handling conditions of EBK, that is none of those conditions were rearranged or altered, and what had been happening in those conditions were aimed to be determined. Experiment was repeated 7 times, thus total of 448 whole carcasses were used in the entire research work. At the end of this study, the average precooling and freezing weight losses were 1.88% and 1.3% respectively and their sum was 3.18%. It was determined that duration of precooling and freezing, average carcass weight, relative humidity, air circulation and loading percentage of the rooms were very effective on the weight losses.

Author Name: ?brahim YILMAZ, Hüsnü Yusuf Gökalp, Yahya Tülek

URL: View PDF

Keywords: Weight Losses, Precooling, Freezing, Lamb Carcass

ISSN: 1300-7009

EISSN: 2147-5881

EOI/DOI:

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