ShareCentralized packaging of retail meat cuts: a review.
Author(s) : TEWARI G., JAYAS D. S., HOLLEY R. A.
Type of article: Article
Summary
Centralized packaging of retail meat cuts is growing more popular because of its economies and potential to maintain quality, enhance safety, and extend the shelf life of fresh meat. Requirements for optimizing shelf life of centrally prepared retail cuts for periods up to 15 weeks are slightly different from those needed to extend the shelf life of fresh, chilled meat.
Details
- Original title: Centralized packaging of retail meat cuts: a review.
- Record ID : 2000-0829
- Languages: English
- Source: Journal of Food Protection - vol. 62 - n. 4
- Publication date: 1999/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Meat; Fresh produce; Process; Cut; Cold storage; Packaging
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- Date : 1999/02
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