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QUALITY CONTROL OF ANIMAL FROZEN FOODS.

MAITRISE DE LA QUALITE DES PRODUITS SURGELES D'ORIGINE ANIMALE.

Author(s) : POUMEYROL G., ROSSET R.

Type of article: Article

Summary

THE AUTHORS DISCUSS THE FACTORS CONTROLLING QUALITY AND THE PRECAUTIONS TO BE TAKEN IN ORDER TO MAINTAIN IT. HE SUMMARISES THE ADVANTAGES AND LIMITS OF DEEP-FREEZING AS FOR ANIMAL PRODUCTS (INHIBITING EFFECT OF REFRIGERATION ON MICROBIAL FLORA, SLACKENING OF CHEMICAL RESPONSES AND WATER LOSS). HE DISCUSSES THE OPTIMUM CONDITIONS OF FREEZING (MAINLY AS CONCERNS RIGOR MORTIS), THAWING (RATE, TEMPERATURE) AND STORAGE (EFFECT OF THE TIME-TEMPERATURE COMBINATION, KIND AND PROCESSING OF THE PRODUCT, PACKAGING). J.R.

Details

  • Original title: MAITRISE DE LA QUALITE DES PRODUITS SURGELES D'ORIGINE ANIMALE.
  • Record ID : 1985-2477
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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