REDUCING THE AMOUNT OF LIQUID EXUDED FROM PACKED CUTS OF FRESH MEAT. 2. POSSIBLE WAYS OF REDUCING LIQUID EXUDATION.

[In German. / En allemand.]

Type of article: Article

Summary

EXUDATION CAN ONLY BE REDUCED IN FRESH MEAT THAT IS NOT PACKED UNDER VACUUM IF IT IS STORED AT A TEMPERATURE OF 1 TO 2 DEG C, AND IN VACUUM-PACKED MEAT, BY KEEPING TEMPERATURES LOW DURING CUTTING, PACKAGING, TRANSPORT AND SALE. VACUUM-PACKS SHOULD BE EVACUATED AS THOROUGHLY AS IS TECHNICALLY POSSIBLE. IN VACUUM-PACKED FRESH MEAT EXUDATION OF LIQUID CAN BE PREVENTED MOST EFFICIENTLY BY SEEING THAT THE FILM ADHERES CLOSELY TO THE MEAT. MEAT CAN BE STORED UNDER REFRIGERATION (AT MOST 3 DEG C) FOR SEVERAL DAYS WITH LITTLE LOSS IF IT IS CLOSELY WRAPPED IN STRETCH FILM. UNTIL A SIMPLE TEST METHOD HAS BEEN DEVELOPED FOR DETERMINING REDUCED GLYCOGEN LEVEL IN MEAT WITHIN 3 TO 4 HOUR OF SLAUGHTER ONE SHOULD DELAY USING HOT BONING IN THE VACUUM-PACKAGING OF CUTS OF BEEF OR PORK.

Details

Original title: [In German. / En allemand.]
Record ID : 1982-1598
Languages: German
Source: Fleischwirtschaft - vol. 62 - n. 3
Publication date: 1982/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Chilled food; Vacuum; Meat; Drip; Beef; Pork; Film; Packaging