INFLUENCE OF TEMPERATURE AND TIME ON THE HYGIENE OF PIG CARCASES.

[In German. / En allemand.]

Type of article: Article

Summary

THE CHILLING OF FRESH MEAT IS CONTROLLED BY INTERNATIONAL AND NATIONAL HYGIENE REGULATIONS WHICH REQUIRE THE MEAT TO BE CHILLED IMMEDIATELY AFTER SLAUGHTER TO AN INTERNAL TEMPERATURE LOWER THAN 280 K (7 DEG C) AND ALSO REQUIRE THAT THIS LIMIT SHOULD BE MAINTAINED DURING TRANSPORT. THE AIM OF THE PRESENT INVESTIGATION WAS TO DETERMINE THE INFLUENCE OF VARIOUS ENVIRONMENTAL TEMPERATURES ON THE HYGIENE OF PIG CARCASES DURING AN EXPERIMENTAL PERIOD OF 43 HOURS. THE CHANGES THAT OCCURRED IN THE TOTAL BACTERIAL COUNT WITHIN AND BETWEEN THE EXPERIMENTAL GROUPS ARE INTERPRETED AND DISCUSSED IN RELATION TO THEIR EFFECTS ON THE PRACTICAL ASPECTS OF REFRIGERATED HAND-LING.

Details

Original title: [In German. / En allemand.]
Record ID : 1985-2001
Languages: German
Source: Fleischwirtschaft - vol. 64 - n. 12
Publication date: 1984/12
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Microbiology; Meat; Refrigerated transport; Chilling; Pork; Hygiene