ShareGIVING FRESH MEAT REAL DURABILITY.
Author(s) : HUGHES B.
Type of article: Article
Summary
THE THERM AS USED IN THE MEAT INDUSTRY IS DEFINED, AND FORTHCOMING REGULATIONS REQUIRING DECLARATION OF SELL-BY DATE MENTIONED. METHODS USED TO INCREASE THE DURABILITY OF MEAT, SUCH AS VACUUM PACKAGING, CONTROLLED ATMOSPHERE PACKAGING, COLD STORAGE AND RAPID CHILLING ARE DESCRIBED. FINALLY, THE PROSPECT OF NOVEL METHODS OF PRESERVATION SUCH AS IRRADIATION WHICH MAY HAVE APPLICATION IN THE FUTURE ARE MENTIONED. (INT. PACKAG. ABSTR., GB., 2, N.6, 1982/06, 342, 1455.
Details
- Original title: GIVING FRESH MEAT REAL DURABILITY.
- Record ID : 1983-0528
- Languages: English
- Source: Meat Trades J. - n. 4870
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Vacuum; Meat; Chilling; Packaging; Ionizing irradiation
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