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MEAT PRESERVATION.

Author(s) : URBAIN W. M., CAMPBELL J. F.

Type of article: Book chapter

Summary

PRESENTATION AND EVALUATION OF THE EFFICIENCY OF METHODS WHICH ARE OR MAY BE USED FOR DESTROYING OR INHIBITING THE GROWTH OF MICROORGANISMS WHICH CONTAMINATE MEAT: CHILLING AND FREEZING, THERMAL TREATMENT (CONDUCTION, CONVECTION, INFRARED IRRADIATION, MICROWAVES, TREATMENT IN A CONTAINER), DRYING (AIR DRYING, FREEZE-DRYING), IRRADIATION (IONIZATION, RADAPPERTIZATION, RADURIZATION), CHEMICAL TREATMENTS (NITRITE, SALT, GLUCIDES, SPICES, SMOKE AROMA, ORGANIC ACIDS), PACKAGING IN A CONTROLLED OR MODIFIED ATMOSPHERE. FOR EACH METHOD, THE EFFECTS ON THE FINAL QUALITY OF THE PRODUCT, EFFICIENCY AND MARKETING PROBLEMS ARE EVALUATED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232662.

Details

  • Original title: MEAT PRESERVATION.
  • Record ID : 1989-0151
  • Languages: English
  • Source: In: Sci. Meat Meat Prod., Food Nutr. Press Inc. - ed. 3; 371-412; 59 ref.
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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