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MICROBIOLOGICAL AND TEMPERATURE OBSERVATIONS ON PREPACKED READY-TO-EAT MEATS RETAILED FROM CHILLED DISPLAY CABINETS.

Author(s) : ROSE S. A.

Summary

MICROBIOLOGICAL AND TEMPERATURE ANALYSES WERE MADE ON READY-TO-EAT MEAT PRODUCTS COLLECTED FROM REFRIGERATED RETAIL DISPLAY CABINETS. MEAT TEMPERATURES WERE 265 TO 287 K (-8 TO 14 DEG C) WITH A MEAN OF 278.3 K (5. 3 DEG C). IN ENGLAND IT IS RECOMMENDED TO MAINTAIN DIFFERENT TYPES OF MEAT AT DIFFERENT TEMPERATURES. HOWEVER, THERE WAS NO VARIATION BETWEEN PACKAGING OR TYPE OF MEAT. AIR TEMPERATURE WITHIN THE CONTAINER RANGED BETWEEN 268 AND 285.8 K (-5 AND 12.8 DEG C) WITH A MEAN OF 277.4 K (4.4 DEG C). THESE TEMPERATURES VARIED WITH SITING IN RETAIL CABINETS. THERE WAS A SIGNIFICANT CORRELATION BETWEEN AIR TEMPERATURES AND PRODUCT TEMPERATURES.

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Details

  • Original title: MICROBIOLOGICAL AND TEMPERATURE OBSERVATIONS ON PREPACKED READY-TO-EAT MEATS RETAILED FROM CHILLED DISPLAY CABINETS.
  • Record ID : 1988-1055
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 463-469; 3 fig.; 1 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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