Download Center   

Lab testing: Investigate the effect of Shell-Superchilling Treatment on Eye of Round (M. semitendinosus) beef steaks to test and assess the aging quality of 49-day wet-aging processing using King Son Constancy IFP Chilling Technology at -1.9℃ in King Son Convertible IFP Aging Chiller for retail market sales

Evaluating Shell-Superchilling and Extended Wet-Aging for Retail Beef

Investigate the effect of Shell-Superchilling Treatment on M. semitendinosus (Eye of Round) beef steaks to test and assess the aging quality of 49-day wet-aging processing using King Son Constancy IFP Chilling Technology at -2.7℃ in King Son Convertible IFP Aging Chiller

Investigation of Shell-Superchilling Treatment and Extended Wet-Aging on M. semitendinosus Beef Steaks for Enhanced Palatability and Retail Value

Effect of Shell-Superchilling and Extended Wet-Aging on the Palatability of M. semitendinosus Beef Steaks

This report summarizes the effects of wet-aging M. semitendinosus (Eye of Round) beef steaks using Shell-Superchilling and King Son Constancy IFP Chilling Technology conducted in King Son Convertible IFP Aging Chiller. The study evaluates key parameters—Shear Force, pH, Sweetness, and Flavor Development—across three temperatures (-1.9°C, -2.2°C, -2.7°C) and aging periods from 7 to 49 days. Visualizations, including figures and an infographic, are proposed to enhance understanding for stakeholders.

This report evaluates the 49-day wet-aging process of beef, focusing on lean cuts such as Eye of Round (M. semitendinosus), Strip Loin, Top Round, and Top Sirloin Butt, using the King Son Convertible IFP Aging Chiller. Leveraging Shell-Superchilling processing and treatment and King Son Constancy IFP Chilling Technology, the IFP Chiller maintains precise conditions (– 1.9°C ± 0.3°C, ±5% humidity) to enhance tenderness, juiciness, and flavor while ensuring microbial safety. The system streamlines retail and food service operations by integrating aging, storage, preservation, and display, reducing labor, operational costs, and food waste. A dynamic pricing strategy based on aging intervals (7–49 days) maximizes profitability, with prices ranging from $8–22/lb. ($17.64–48.50/kg). The IFP Chiller extends shelf life beyond traditional refrigeration limits, transforming underutilized cuts into premium, high-margin products.

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

CHAPTER 8 THERMAL PROPERTIES OF FOODS IN FAHRENHEIT

CHAPTER 9 THERMAL PROPERTIES OF FOODS IN CELSIUS