The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC), Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.

Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.