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Microbiological aspects of the freezing of meat and prepared foods.

Author(s) : LONDAHL G., NILSSON T. E.

Type of article: Article, IJR article

Summary

This paper gives some basic views on microbiological activity during freezing and subsequent storage at low temperature. The problem of microbiological activity in meat cuts and meat products as well as prepared foods is discussed. The problems of freezing carcass meat are, from a microbiological viewpoint, of less significance. However, processing of the meat increases the problem and great attention must be paid to the freezing method as well as the handling prior to freezing. Modern in-line freezing has proved to be of great value in this respect and is discussed in relation to the effect of superfast freezing.

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Pages: 53-58

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Details

  • Original title: Microbiological aspects of the freezing of meat and prepared foods.
  • Record ID : 30000711
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
  • Publication date: 1978

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