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Review: sous vide cook-chill technology.

Author(s) : CHURCH I. J., PARSONS A. L.

Type of article: Article

Summary

Cook-chilled products are increasingly produced in the catering and food processing industries. It is claimed that the application of vacuum packaging followed by processing in-pack (sous vide technology) improves both shelf life and eating quality, but in doing so presents an increased public health risk. The paper reviews the literature relating to the scientific basis of these claims. It demonstrates that, although they have some theoretical foundation, in practice they are unsubstantiated by research.

Details

  • Original title: Review: sous vide cook-chill technology.
  • Record ID : 1994-2436
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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