CO2 COULD AID MEAT PRODUCTION

Abstract

Equipment for conventional refrigeration systems is prohibitively expensive for many third world countries, particularly those where mobile abattoir/chilling plants offer the only realistic way of obtaining meat for human consumption. Engineers at the Food Research Institute — Bristol have shown that by using solid carbon dioxide, an easily portable refrigerant, to cool freshly slaughtered meat ‘in the field’, large quantities of currently wasted material could be made available

Citation

(1986), "CO2 COULD AID MEAT PRODUCTION", Nutrition & Food Science, Vol. 86 No. 4, pp. 15-16. https://doi.org/10.1108/eb059124