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DISTRIBUTION AND CHILLING OF MEAT AND MEAT PRODUCTS.

Author(s) : MOERMAN P. C.

Summary

WHEN MODERN SELLING METHODS ARE COMPARED WITH TRADITIONAL ONES, IT CAN BE SEEN THAT STORAGE AND SELLING REQUIRE MUCH TIME. THAT IS WHY A LONG STORAGE LIFE IS NECESSARY, WHICH ARISES FROM THE COMBINATION OF APPROPRIATE CHILLING AND PACKAGING. THE AUTHOR EXAMINES THE INFLUENCE OF QUICK CHILLING OF PACKAGED PRODUCTS ON THE BACTERIOLOGICAL STABILITY, WEIGHT LOSS, TRANSPORT AFTER SLAUGHTER AND THE ECONOMIC CONSEQUENE. THE CONCLUSION IS THAT THE COSTS OF AN ADEQUATE CHILLING SYSTEM ARE LOWER THAN THOSE DUE TO WEIGHT LOSS BY EVAPORATION, LOSS OF COLOUR AND DETERIORATION.

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Pages: 6 p.

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Details

  • Original title: DISTRIBUTION AND CHILLING OF MEAT AND MEAT PRODUCTS.
  • Record ID : 1990-1480
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

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