PREPACKAGING AND CANNING OF < KOCHWURST > AND COOKED, CURED PRODUCTS.

Type of article: Article

Summary

THE TARGETED SHELF LIFE OF PREPACKAGED KOCHWURST (SAUSAGE MADE FROM PRECOOKED INGREDIENTS) AND COOKED HAM AND ALSO OF CANNED PRODUCTS IS INFLUENCED BY MANY INTERNAL AND EXTERNAL FACTORS. THE POSSIBLE STORAGE LIFE IS DETERMINED BY THE COMPOSITION OF THE PRODUCTS AND THE HEAT TREATMENT EFFECT AND ALSO BY PACKAGING HYGIENE,STORAGE TEMPERATURE, THE EFFECTS OF OXYGEN AND, IN RELATION TO COLOUR RETENTION, ALSO LIGHTING. AS FAR AS THE MANUFACTURE OF CANNED PRODUCTS IS CONCERNED, PARTICULARLY IMPORTANT POINTS ARE ADEQUATE HEAT TREATMENT AND THE USE OF VERY FRESH RAW MATERIALS, AS EVEN IN A CORRECTLY HEAT TREATED AND MICROBIOLOGICALLY STABLE PRODUCT THE EATING QUALITY DETERIORATES SOMEWHAT DURING STORAGE.

Details

Original title: PREPACKAGING AND CANNING OF < KOCHWURST > AND COOKED, CURED PRODUCTS.
Record ID : 1990-1112
Languages: English
Source: Fleischwirtschaft - vol. 69 - n. 7
Publication date: 1989/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Canning; Meat; Chilling; Organoleptic property; Sausage; Meat product; Pork; Packaging; Ham; Cooking