ShareChilled storage of packed fresh meat.
Kühllagerungsverfahren für Frischfleisch.
Author(s) : MOJE M.
Type of article: Article
Summary
The storage of meat cuts in modern multilayer packaging improves the food safety for distribution and enables the prolongation of the shelf life of the meat without quality degradation. Nevertheless the traditional technique of meat storage and ageing will be used too because some customers do not like the typical "vacuum taint" of meat stored in vacuum packaging.
Details
- Original title: Kühllagerungsverfahren für Frischfleisch.
- Record ID : 2000-0833
- Languages: German
- Source: Fleischwirtschaft - vol. 79 - n. 2
- Publication date: 1999/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Meat; Rapid chilling; Fresh produce; Cold storage; Packaging
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Frischfleisch und Fleischerzeugnisse in Schutza...
- Author(s) : LAUTENSCHLÄGER R., MÜLLER W. D.
- Date : 2006/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 172
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Almacenamiento y exposición a la venta de carne...
- Author(s) : TAYLOR A. A.
- Date : 2001/06
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 327
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Implications of fresh meat packaging with carbo...
- Author(s) : SEBRANEK J. G.
- Date : 2008/07
- Languages : English
- Source: Cold Facts - 16-17.
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Two fresh concepts: MAP versus skin.
- Author(s) : DANGEL S.
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 4
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Extension of the retail display life of fresh b...
- Author(s) : DJENANE D., SANCHEZ-ESCALANTE A., BELTRAN J. A., et al.
- Date : 2001/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 1
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