Share

BOVINE MEAT UNDER VACUUM.

LA VIANDE BOVINE SOUS VIDE.

Author(s) : CARLES L.

Type of article: Article

Summary

IN THE LIGHT OF VARIOUS STUDIES, THE ADVANTAGE IS STRESSED OF STORING CHILLED BEEF AT 273-275 K (0-2 DEG C), PACKED UNDER VACUUM, BOTH FOR SANITARY QUALITY (REDUCED GROWTH OF VIABLE BACTERIA) AND TENDERNESS. ITS COLOUR IS MAINTAINED AFTER FOUR WEEKS AT 273 K ; IF MEAT IS THEN PLACED UNDER AN OXYGEN-PERMEABLE FILM, IT KEEPS ITS COLOUR FOR FOUR DAYS AT LEAST, AS SHOWN IN A FIGURE PRESENTING THE DEVELOPMENT OF ITS METMYOGLOBIN CONTENT. IN ADDITION, MASS LOSSES OF VACUUM-PACKED CHILLED MEAT ARE REDUCED. G.G.

Details

  • Original title: LA VIANDE BOVINE SOUS VIDE.
  • Record ID : 1984-1036
  • Languages: French
  • Source: Notre Alimentation - n. 110
  • Publication date: 1983/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing