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CHILLING TEMPERATURES IN THE MEAT INDUSTRY: A QUALITY LINK.

LE FROID POSITIF DANS L'INDUSTRIE DES VIANDES : UN MAILLON DE LA QUALITE.

Type of article: Article

Summary

THE PAPER SURVEYS THE COMPROMISE TO BE OBTAINED BETWEEN BACTERIOLOGICAL QUALITY, ORGANOLEPTIC QUALITY AND THE TRADE VALUE OF CHILLED MEAT FROM THE REMOVAL FROM THE SLAUGHTERING-ROOM, IN ORDER TO PREVENT COLD SHORTENING ASSOCIATED WITH QUICK COOLING (ELECTRICAL STIMULATION, HOT BONING), THE MAIN CONDITIONS OF SATISFACTORY COLD STORAGE ARE REPORTED: CONDITION OF THE PRODUCT, AMBIENT TEMPERATURE, RH, AIR CIRCULATION, PACKAGING. A TABLE GIVES THE MAXIMUM STORAGE LIFE OF MEAT CARCASSES, CUT OR GROUND MEAT (BEEF, PORK, MUTTON, POULTRY) AT 273-277 K (0-4 DEG C) WITH OR WITHOUT PACKAGING. THE PAPER GIVES THE LIMITS AND CONSTRAINTS OF MEAT CHILLING, EFFECT ON QUALITY (RIPENING, MICROBIOLOGY), MINIMUM WATER ACTIVITY VALUES, PH AND TEMPERATURE ALLOWING THE GROWTH OF THE MAIN DANGEROUS MICROORGANISMS AND THE DETERIORATION OF MEAT PRODUCTS. DESCRIPTION OF THE VARIOUS PACKAGING PROCESSES FOR MEAT UNDER VACUUM OR IN A MODIFIED ATMOSPHERE. G.G.

Details

  • Original title: LE FROID POSITIF DANS L'INDUSTRIE DES VIANDES : UN MAILLON DE LA QUALITE.
  • Record ID : 1983-1807
  • Languages: French
  • Source: Filière Viande - n. 49
  • Publication date: 1982/10
  • Document available for consultation in the library of the IIR headquarters only.

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