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IIR document

CHEMICAL TAINTING OF MEAT DURING CHILLED STORAGE.

Author(s) : MOTTRAM D. S., PATTERSON R. L. S.

Summary

THE AMOUNT OF ODORIFEROUS ORGANIC COMPOUNDS NOT NORMALLY PRESENT IN THE FOOD REQUIREDTO CAUSE TAINTING CAN BE EXTREMELY SMALL, BUT THE FINANCIAL CONSEQUENCES CAN BE ENORMOUS. TAINTING OF MEAT BY FOREIGN CHEMICAL COMPOUNDS CAN OCCUR DURING PREPARATION AND PROCESSING OF MEAT. THE PAPER DISCUSSES A NUMBER OF CASES OF CHEMICAL TAINTING OF MEAT, MOST OF WHICH AROSE DURING CHILLED STORAGE. THESE INCLUDE < DISINFECTANT > TAINTS, A < MUSTY/MOULDY > TAINT AND A < CAT-URINE > TAINT. THE ORIGINS OF THESE TAINTS ARE DESCRIBED AND MEANS OF PREVENTING TAINTING ARE DISCUSSED.

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Details

  • Original title: CHEMICAL TAINTING OF MEAT DURING CHILLED STORAGE.
  • Record ID : 1988-0641
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 235-241; 1 tabl.; 12 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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