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COMMENT ON TEMPERATURE OF CHILLED FOOD IN JAPAN.

[In Japanese. / En japonais.]

Author(s) : KATO S.

Type of article: Article

Summary

IN JAPAN, IN ADDITION TO TRADITIONAL CHILLED MEAT STORED AT A TEMPERATURE BETWEEN 272 AND 274 K(-1 AND 1 DEG C), THERE ARE VARIOUS CHILLED AND SIMILAR FOODS: 1) CHILLED FOOD AS DEFINED BY A SEMI-OFFICIAL BODY IN 1975 KEPT BETWEEN 268 AND 278 K (-5 AND 5 DEG C) ; 2) CHILLED STORAGE AT A TEMPERATURE BETWEEN 271 AND 275 K (-2 AND2 DEG C), RECOMMENDED BY THE GOVERNMENT IN 1965, IE VERY CLOSE TO THE TRADITIONAL TEMPERATURE ZONE OF CHILLED MEAT ; AND 3) SEVERAL KINDS OF RAW, PREPARED OR PRECOOKED FOODS ARE DISTRIBUTED AND SOLD IN A NON-FROZEN STATE UNDER THE NAME OF CHILLED FOOD. THE AUTHOR SAYS THAT IT IS VERY DIFFICULT TO DEFINE CHILLED FOOD TEMPERATURE IN JAPAN TODAY AND EMPHASIZES THAT ONE SHOULD RETAIN THE TRADITIONAL TEMPERATURE RANGE FOR CHILLED BEEF. ALSO IT IS ADVISABLE TO RENAME FOODS HAVING THE SAME NAME (CHILLED) IN CATEGORIES 1 AND 3 SO AS TO DISTINGUISH THEM FROM TRADITIONAL CHILLED FOOD.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-0138
  • Languages: Japanese
  • Source: Refrigeration - vol. 64 - n. 736
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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