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CRITICAL APPRAISAL OF THE SHELF LIFE PREDICTION OF MEAT PRODUCTS BASED ON AW (WATER ACTIVITY) AND PH.

[In German. / En allemand.]

Author(s) : RÖDEL W., LEISTNER L.

Type of article: Article

Summary

THE GROUPING OF MEAT PRODUCTS INTO CATEGORIES BASED ON A WAND PH OF THE PRODUCT, WITH AN APPROPRIATE STORAGE TEMPERATURE FOR EACH CATEGORY, HAS BEEN USED BY THE EEC REGULATION OF DECEMBER 1976. IT WAS SUGGESTED AN INCREASE OF THE LIMITS FOR A WAND PH IN THIS REGULATION, AND SOME DOUBT WAS RAISED ABOUT THE VALIDITY OF THIS CONCEPT FOR GROUPING MEAT PRODUCTS. FROM THE POINT OF VIEW OF THE AUTHORS, THE JUDGEMENT OF THE SHELF LIFE OF MEAT PRODUCTS BASED ON A WAND PH IS IN PRINCIPLE VALID AND PRACTICAL, BUT THE REGULATION SHOULD NOT BE CHANGED BEFORE IT HAS BEEN SCRUTINIZED IN PRACTICE AND SUFFICIENT RESULTS HAVE BEEN COLLECTED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1594
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 3
  • Publication date: 1982/03
  • Document available for consultation in the library of the IIR headquarters only.

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