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FROZEN AND CHILLED COMMINUTED MEAT (BEEF AND PORK): MICROBIAL AND PHYSICO-CHEMICAL PROPERTIES EVOLUTION DURING STORAGE.

CONSERVATION EN CONGELATION ET REFRIGERATION DE LA VIANDE HACHEE DE BOEUF ET DE PORC. EVOLUTION DE LA FLORE MICROBIENNE ET DES PROPRIETES PHYSICO-CHIMIQUES EN COURS DE STOCKAGE.

Author(s) : BOUILLET A., DUCHENE M., DEROANNE C.

Summary

COMMINUTED MEAT IS A GROWING MARKET IN EUROPE BECAUSE OF SEVERAL SOCIO-ECONOMIC FACTORS. MINCING MEAT REDUCES CONSIDERABLY ITS SHELF LIFE AND MAKES IT MUCH MORE HAZARDOUS. PACKAGING, MECHANICAL OR CRYOGENIC FREEZING (FREEZING RATE), STORAGE TEMPERATURE AND TIME, MODIFIED ATMOSPHERES AND THEIR INFLUENCES ON MICROBIAL AND PHYSICO-CHEMICAL PROPERTIES ARE BRIEFLY REVIEWED.

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Pages: 1982-1

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Details

  • Original title: CONSERVATION EN CONGELATION ET REFRIGERATION DE LA VIANDE HACHEE DE BOEUF ET DE PORC. EVOLUTION DE LA FLORE MICROBIENNE ET DES PROPRIETES PHYSICO-CHIMIQUES EN COURS DE STOCKAGE.
  • Record ID : 1983-1840
  • Languages: French
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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