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A COMPUTER PROGRAM FOR ASSESSING THE REMAINING STORAGE LIFE OF CHILLED RED MEATS FROM PRODUCT TEMPERATURE HISTORIES.

Author(s) : GILL C. O., PHILLIPS D. M., LOEFFEN M. P. F.

Summary

A COMPUTER PROGRAM IS DESCRIBED, WHICH EVALUATES THE REMAINING STORAGE LIFE OF CHILLED MEAT PACKED IN AN OXYGEN FREE ATMOSPHERE AFTER PROCESSING ITS PREVIOUS TEMPERATURE HISTORY OVER A PERIOD OF TIME AT A SPECIFIED TEMPERATURE. A MODEL OF THE GROWTH OF PSYCHROTROPHBACTERIA IS USED TO CALCULATE THE INITIAL LEVEL OF BACTERIA WHICH WILL SPOIL THE MEAT. FROM THIS INITIAL NUMBER AND TEMPERATURE VARIATIONS WHICH THE MEAT HAS UNDERGONE, THE MODEL IS USED TO CALCULATE THE BACTERIAL COUNT ON THE PRODUCT WHEN IT IS DELIVERED. THE REMAINING STORAGE LIFE IS EVALUATED AS A FUNCTION OF THE TIME REQUIRED FOR THE BACTERIA TO PROLIFERATE AND SPOIL THE MEAT.

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Pages: 1988-3

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Details

  • Original title: A COMPUTER PROGRAM FOR ASSESSING THE REMAINING STORAGE LIFE OF CHILLED RED MEATS FROM PRODUCT TEMPERATURE HISTORIES.
  • Record ID : 1990-1486
  • Languages: English
  • Source: Refrigeration for food and people.
  • Publication date: 1988/09/05
  • Document available for consultation in the library of the IIR headquarters only.

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