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METHODS OF CHILLING AND PACKAGING OF BEEF, PORK AND LAMB VARIETY MEATS FOR TRANSOCEANIC SHIPMENT: PHYSICAL AND SENSORY CHARACTERISTICS.

Author(s) : STIFFLER D. M., et al.

Type of article: Article

Summary

THE EFFECTS OF CHILLING/TEMPERING TREATMENTS ON THE PH, WEIGHT LOSS AND QUALITY CHARACTERISTICS OF BEEF, PORK AND LAMB LIVERS, HEARTS, TONGUES AND KIDNEYS THAT WERE PACKAGED EITHER IN POLYETHYLENE (PE) BAGS OR VACUUM PACKAGED IN THE USA AND TRANSPORTED FRESH-CHILLED TO BELGIUM, WERE EVALUATED. PRODUCT ARRIVED AT THE FINAL DESTINATION 13 TO 15 DAYS AFTER PACKAGING. CHANGES IN PH DURING OVERSEAS SHIPMENT WERE GENERALLY SMALL AND SUGGESTED A LACK OF PRODUCT QUALITY DETERIORATION RESULTING FROM MAJOR MICROBIAL PROLIFERATION. VARIETY MEATS THAT WERE NOT PRECHILLED BEFORE PACKAGING GENERALLY HAD THE LOWEST WEIGHT LOSS AMONG CHILLING/TEMPERING TREATMENTS. IN GENERAL, FRESH-CHILLED VARIETY MEATS THAT WERE VACUUMPACKAGED INCURRED LESS WEIGHT LOSS THAN THOSE THAT WERE PACKAGED IN PE BAGS. LIVERS LOST A GREATER PERCENTAGE OF THEIR WEIGHT DURING SHIPMENT.

Details

  • Original title: METHODS OF CHILLING AND PACKAGING OF BEEF, PORK AND LAMB VARIETY MEATS FOR TRANSOCEANIC SHIPMENT: PHYSICAL AND SENSORY CHARACTERISTICS.
  • Record ID : 1986-1083
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 9
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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