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MEAT CHILLED IN CONTROLLED ATMOSPHERE.

LA VIANDE REFRIGEREE SOUS ATMOSPHERE CONTROLEE.

Type of article: Article

Summary

FROM ESTIMATIONS, IN 1982, 12,000 TO 13,000 T OF MEAT CHILLED IN MODIFIED ATMOSPHERE WERE SOLD IN FRANCE, AGAINST ABOUT 6,000 T IN 1981. THE PAPER DESCRIBES THE PROCESS BASED ON A COMPENSATED VACUUM SYSTEM: RIGID THERMOFORMING, HIGH VACUUM, REINJECTION OF A GAS MIXTURE (GENERALLY 80% OXYGEN AND 20% CARBON DIOXIDE). FOR RED AND ROSY MEAT, A TERNARY MIXTURE IS PROPOSED: 45% OXYGEN, 20% CARBON DIOXIDE AND 35% NITROGEN. THESE PERCENTAGES VARY TOO FOR OFFALS, PORK BUTCHER'S PRODUCTS, POULTRY. STRICT CONDITIONS FOR THE USE OF SUCH CONDITIONING SECURE THE QUALITY OF THE PRODUCTS STORED IN THIS WAY. G.G.

Details

  • Original title: LA VIANDE REFRIGEREE SOUS ATMOSPHERE CONTROLEE.
  • Record ID : 1984-1896
  • Languages: French
  • Source: Filière Viande - n. 62
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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