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Chilling, cold storage and meat ageing: microbiology.

Mikrobiologie der Kühlung, Kühllagerung und Fleischreifung.

Author(s) : KRÖCKEL L., HECHELMANN H.

Type of excerpt: Other

Summary

Some microorganisms remain metabolically active and even may multiply during chilled storage. The optimum temperature range for the chilled storage of meat and meat products is located between -1 and 2 °C. When microbial numbers above 10 million per cm3 or gram are reached, one generally can observe on meat slime formation, discolouration and the release of off-odours. Such changes may be observed after 11 days at 0 °C, after 6 days at 5 °C, after 4 days at 10 °C and after 2 days at 20 °C.

Details

  • Original title: Mikrobiologie der Kühlung, Kühllagerung und Fleischreifung.
  • Record ID : 2000-0835
  • Languages: German
  • Publication date: N/A
  • Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
    vol. 15; 35-57; 2 fig.; 10 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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