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EFFECT OF RATE OF CHILLING AND/OR FREEZING ON THE SURVIVAL OF SALMONELLAE IN POULTRY AND ON MEAT QUALITY.

Author(s) : COMERCHERO V.

Type of article: Article

Summary

THE PROCESS DESCRIBED IS ONE IN WHICH THE PRODUCT IS IMMERSED IN A NON WATER BASED LIQUID IMMERSION CHILLER WHILST PACKAGED IN SHRINK WRAP PLASTIC BAGS. IT IS SUGGESTED THAT RAPID CHILLING BY SUCH METHODS ENHANCES MEAT QUALITY AND SHOWS A SIGNIFICANT IMPROVEMENT IN REDUCING MICROBIAL GROWTH. THE SALMONELLA PROBLEM IS DISCUSSED WITHIN A GENERAL MICROBIOLOGICAL REVIEW AS ARE RATES OF COOLING. THE IDEAL CHILLING TEMPERATURE IS SAID TO LIE BETWEEN 278 AND 268 K (5 AND -5 DEG C). VARIOUS CONCLUSIONS ARE DRAWN FROM PUBLISHED LITERATURE, ANDRECOMMENDATIONS FOR FUTURE RESEARCH ARE GIVEN NOTABLY TO PRODUCE DATA WHICH ARE CAPABLE OF REPLICATION IN THE FOOD INDUSTRY. G.R.S.

Details

  • Original title: EFFECT OF RATE OF CHILLING AND/OR FREEZING ON THE SURVIVAL OF SALMONELLAE IN POULTRY AND ON MEAT QUALITY.
  • Record ID : 1989-1900
  • Languages: English
  • Source: Food Sci. Technol. Today - vol. 2 - n. 4
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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