ShareModelling the time-temperature behaviour of meat spoilage.
Charakterisierung des Verderbs von Frischfleisch.
Author(s) : KREYENSCHMIDT J., PETERS N., PETERSEN B., et al.
Type of article: Article
Summary
The paper highlights the correlation between storage temperature and microbiology, and between microbiology and quality or shelf life. These correlations are modelled, and the possibility of using time-temperature integrators for monitoring and controlling the quality of fresh meat, is discussed.
Details
- Original title: Charakterisierung des Verderbs von Frischfleisch.
- Record ID : 2003-0282
- Languages: German
- Source: Fleischwirtschaft - vol. 82 - n. 6
- Publication date: 2002/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Microbiology; Measurement; Meat; Temperature; Quality; Fresh produce; Modelling; Storage life
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- Date : 1998/07
- Languages : English
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- Date : 2001/09
- Languages : English
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- Date : 1999/08
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 8
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- Date : 1999/04
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 4
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ANALYSIS AND PREDICTION OF THE EFFECTIVE THERMA...
- Author(s) : KONG J.
- Date : 1982
- Languages : English
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