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Cooling of meat could be better: the consumer plays a role too.

Koeling van vlees kan beter: ook consument kan bijdragen.

Author(s) : STEKELENBURG F. K., BOXTEL L. B. J. van, NOTERMANS S.

Type of article: Article

Summary

Besides hygienic treatment of raw meat and meat products, the safety and quality is mainly determined by the storage temperature and time. In the industrial part of the cold chain, the temperatures are generally well controlled based on the legally required HACCP systems in the separate links. Also, the storage time in this part of the chain is relatively short. The longest period in the storage life of raw meat and meat products will be the period spent in retail outlets and even more in the consumer's home. An inventory of storage temperatures in display cabinets in supermarkets and in household refrigerators provides interesting information. The results show that especially the last link of the cold chain of raw meat and meat products at the consumer's home is not optimal.

Details

  • Original title: Koeling van vlees kan beter: ook consument kan bijdragen.
  • Record ID : 2005-0283
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 97 - n. 7
  • Publication date: 2004/07

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