HOT-BONED AND TRADITIONALLY-CHILLED BEEF AS RAW MATERIAL FOR THE PRODUCTION OF CONTROLLED ATMOSPHERE RETAIL PACKS. COMPARISON OF SENSORY AND MICROBIOLOGICAL PROPERTIES.

Summary

STEAKS AND MEAT FOR GOULASH PACKED IN 80% O2 + 20% CO2 CONTROLLED ATMOSPHERES PACKS FOR RETAIL DISTRIBUTION WERE PRODUCED FROM VACUUMPACKED, AGED CUTS FROM TRADITIONALLYCHILLED AND HOT-BONED BEEF. THE C.A.-PACKS WERE STORED AT 275 OR 277 K (2 OR 4C) THROUGHOUT, OR AT 275 OR 277 K FOR 4 DAYS FOLLOWED BY STORAGE AT 279 K (6C). 1. ALL PACKS HAD A FRESH APPEARANCE AND NO OFF-ODOURS AFTER 4 DAYS' STORAGE AT 275 OR 277 K. 2. AFTER 7 DAYS, MEAT STORED AT 275 K WAS FULLY ACCEPTABLE, WHILE IF STORED AT HIGHER TEMPERATURES IT DID START TO HAVE A LESS APPEALING COLOUR. 3. DIFFERENCES BETWEEN C.A.-PACKS PRODUCED FROM HOTBONED AND TRADITIONALLY-CHILLED BEEF WERE SMALL.

Details

Original title: HOT-BONED AND TRADITIONALLY-CHILLED BEEF AS RAW MATERIAL FOR THE PRODUCTION OF CONTROLLED ATMOSPHERE RETAIL PACKS. COMPARISON OF SENSORY AND MICROBIOLOGICAL PROPERTIES.
Record ID : 1982-0481
Languages: English
Publication date: 1980/08
Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
vol. 2; I-4; 49-52; 3 fig.; 3 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Packaging;
Meat and meat products
Keywords: Controlled atmosphere; Comparison; Vacuum; Meat; Chilling; Beef; Quality; Packaging; Hot boning