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MINIMUM SHELF LIFE OF PREPACKED FRESH MEAT PRODUCTS.

[In German. / En allemand.]

Author(s) : TANDLER K.

Type of article: Article

Summary

REPEATED COMPLAINTS HAVE DEMONSTRATED THAT WITH PREPACKED FRESH PRODUCTS, SUCH AS SLICED AND CUT PIECES OF FRANKFURTER-TYPE SAUSAGES AND COOKED HAM, THE PROMISED SHELF LIFE OF 3 (OR MORE) WEEKS AT 280 K (7 DEG C) CAN OFTEN NOT BE MAINTAINED. THE SAME APPLIES TO THE 18 DAYS AT 280 K PROMISED FOR FRYING SAUSAGES. IT IS SUGGESTED THAT THE DECLARED STORAGE TEMPERATURE OF 280 K SHOULD BE LOWERED TO 275 TO 277 K (2 TO 4 DEG C) FOR THESE MEAT PRODUCTS. IT HAS BEEN FOUND THAT LOWERING THE TEMPERATURE FROM 280 TO 277 K CAUSES FRESH PRODUCTS TO KEEP THEIR QUALITY BETTER. A MINIMUM SHELF LIFE OF 14 DAYS AT 275 TO 277 K IS SUGGESTED FOR SLICED FRANKFURTERS AND COOKEDHAMS AND OF 10 DAYS AT 275 TO 277 K FOR FRYING SAUSAGES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-1003
  • Languages: German
  • Source: Fleischwirtschaft - vol. 66 - n. 11
  • Publication date: 1986/11
  • Document available for consultation in the library of the IIR headquarters only.

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