EFFECT OF STORAGE TEMPERATURE ON THE QUALITY OF NEW CHILLED PRODUCTS.

INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR LA QUALITE DES PRODUITS NOUVEAUX REFRIGERES.

Type of article: Article

Summary

THE AUTHORS DESCRIBE THE EFFECT OF THE CHILLED STORAGE TEMPERATURE OF PREPARED PRODUCTS RECENTLY PROPOSED BY AGRO-FOOD INDUSTRIES, ON THE GROWTH HAZARDS OF MICROORGANISMS CAPABLE OF CAUSING FOOD-POISONING OR DETERIORATING MICROORGANISMS (MAINLY RAW MINCED MEAT OR MEAT PORTIONS AND PORK MEAT PRODUCTS, VACUUM-PACKED OR PACKED IN A MODIFIED ATMOSPHERE, OR FOR THE SO-CALLED < 4TH RANGE > FRESH PRODUCTS). EMPHASIS IS LAID ON THE ABSOLUTE NECESSITY TO OBSERVE STRINGENT STORAGE TEMPERATURE CONDITIONS UP TO THE MOMENT OF CONSUMPTION, MAINLY IN RETAIL CABINETS AND HOUSEHOLD REFRIGERATORS. J.R.

Details

Original title: INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR LA QUALITE DES PRODUITS NOUVEAUX REFRIGERES.
Record ID : 1988-0603
Languages: French
Source: Rev. gén. Froid - vol. 77 - n. 6
Publication date: 1987
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Chilling of foodstuffs
Keywords: Mince; Microbiology; Meat; Chilling; Precooked food; Hygiene; Pork product; Distribution