Modelling 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.

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