ShareSHELF LIFE OF ITALIAN SLICED VACUUM PACKAGED MEAT PRODUCTS.
[In German. / En allemand.]
Author(s) : GIACCONE V., SIBOUR M., PARISI E.
Type of article: Article
Summary
AN ATTEMPT WAS MADE TO CHECK UP THE SHELF LIFE AT 277 K (4 DEG C) OF SOME VACUUM PREPACKED, SLICED ITALIAN MEAT PRODUCTS, SUCH AS RAW AND COOKED SALAMI-TYPE SAUSAGES, COOKED HAM AND < ZAMPONE >. SLIGHT DEVIATIONS OF SENSORY FINDINGS APPEARED AFTER 14 TO 15 DAYS STORAGE INCOOKED SLICED PRODUCTS AND AFTER 21 TO 25 DAYS IN RAW SAUSAGES. NO DIRECT RELATION-SHIP WAS FOUND BETWEEN PH-VALUE AND MICROBIOLOGICAL FINDINGS. A DECREASE OF SENSORY FINDINGS OFFERS A BETTER ADVANTAGE IN THE ASSESSMENT OF SAFETY AND MARKETABLE QUALITY OF SLICED, PREPACKED CURED MEAT PRODUCTS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1085
- Languages: German
- Source: Fleischwirtschaft - vol. 67 - n. 9
- Publication date: 1987/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
CHILLING TEMPERATURE AND STORAGE LIFE OF VACUUM...
- Author(s) : WINTER R.
- Date : 1985
- Languages : German
- Source: Fleischerei - vol. 36 - n. 8
View record
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THAWING CONDITIONS FOR HAMS THAT ARE NOT CANNED...
- Author(s) : SZMANKO T., DUDA Z., SZYMANOWSKA S.
- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
View record
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SHELF LIFE OF VACUUM-PACKED COOKED RING SAUSAGE...
- Author(s) : KORKEALA H.
- Date : 1989
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 9 - n. 3
View record
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EXTENDING THE SHELF LIFE OF VACUUM-PACKAGED POR...
- Author(s) : MADDEN R. H.
- Date : 1989
- Languages : English
- Source: Journal of Food Protection - vol. 52 - n. 12
View record
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PREPACKAGING AND CANNING OF < KOCHWURST > AND C...
- Author(s) : STIEBING A.
- Date : 1989/07
- Languages : English
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record