CHILLING FRESH MEAT. HYGIENIC AND ECONOMIC ASPECTS OF THE REFRIGERATED TRANSPORT OF MEAT.

[In German. / En allemand.]

Type of article: Article

Summary

MEASUREMENTS HAVE SHOWN THAT SLAUGHTER PIGS OFTEN DO NOT HAVE THE INTERNAL TEMPERATUREOF 280 K (7 DEG C) RECOMMENDED BY THE EEC. INADEQUATE CHILLING OF MEAT ENCOURAGES MICROBIAL SPOILAGE AND THE RISK OF FOOD POISONING, PARTICULARLY SALMONELLOSES. PRESENT CHILLING COSTS ARE ABOUT 0.50 DM PER PIG. TEMPERATURES OVER 280 K HAVE THE FOLLOWING ADVANTAGES: NO DELAY IN SUPPLYING MEAT, A DROP IN CHILLING COSTS AND EASIER CARCASS CUTTING. AGAINST THERE ARE THE HYGIENIC DISADVANTAGES, WHICH ARE MORE SERIOUS. MONITORING ORGANIZATIONS AT ALL LEVELS SHOULD THEREFORE BE MORE CONSISTENT IN CHECKING THAT PIG CARCASSES HAVE AN INTERNAL TEMPERATURE OF 280 K. IT IS ALSO IN THE INTERESTS OF THE MEAT PROCESSING TRADE TO ACCEPT ONLY PROPERLY CHILLED MEAT.

Details

Original title: [In German. / En allemand.]
Record ID : 1987-1401
Languages: German
Source: Fleischwirtschaft - vol. 67 - n. 2
Publication date: 1987/02
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (1)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Regulations; Slaughterhouse; Salmonella; EEC; Microbiology; Meat; Profitability; Chilling; Pork; Hygiene