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Prepackaged minced meat.

Viande hachée préemballée.

Author(s) : ROSSET R.

Type of article: Article

Summary

By following rigorous hygiene rules during preparation and processing and an effective cold chain, storage time can be increased to six days under chilled conditions and to nine months by deep freezing. Pathological accidents are relatively few in comparison with the 150,000 tons produced each year. This success implies the use of wholesome raw material which excludes any recovered or over processed meat. Nevertheless, one has to be concerned about the future if French legislation is not complied with.

Details

  • Original title: Viande hachée préemballée.
  • Record ID : 1993-1452
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 77 - n. 7
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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