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Microbiological evaluation of hospital meat products processed utilizing the vacuumized cook-chill system.

Author(s) : BASTIN S.

Summary

Twenty-one meat products or meat composite recipes, produced utilizing the vacuumized cook-chill system in a hospital setting, were assessed for microbiological quality on the day of production and after storage at 1 deg C for up to 21 days. The results show the vacuumized cook-chill system has the potential for extending the microbiological shelf-life of high quality food products, using good manufacturing practices.

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Pages: 1996-6

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Details

  • Original title: Microbiological evaluation of hospital meat products processed utilizing the vacuumized cook-chill system.
  • Record ID : 1997-1722
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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