Abstract
The results of a survey of meat block freezing in the UK and Eire have been compared with experimental and calculated data. This comparison showed that only 58% of the throughput is being frozen within ±20% of the actual time required. There was little standardization of block size, type of wrapping and carton, freezing and storage conditions. The weight of the majority of blocks was between 25 and 30 kg and 80% of the meat was frozen in cartons between 14.6 and 15.9 cm thick. The survey concludes that refrigeration and meat companies must aim for more realistic freezing times and conditions in order to avoid either incomplete freezing or wasting energy by freezing for longer than necessary.
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