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MINIMUM SHELF LIFE OF PREPACKAGED FRESH MEAT.

[In German. / En allemand.]

Author(s) : TROEGER K.

Type of article: Article

Summary

THE STORAGE TIME AND TEMPERATURE OF PREPACKAGED FRESH MEAT IS STUDIED IN TERMS OF THE TYPE OF PACKAGING. STORAGE TIMES BETWEEN 3 AND 8-10 DAYS AT 273-275 K (0-2 DEG C) ARE RECOMMENDED, ACCORDING TO THE TYPE AND CONDITIONS OF PACKAGING. A LOW MICROORGANISM COUNT AND A PH LOWER THAN 6.0 (FOR THE LONGEST STORAGE TIME) ARE THE CONDITIONS REQUIRED FOR SATISFACTORY QUALITY STORAGE. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-1991
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 86
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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