STORAGE OF VEAL UNDER VACUUM.

CONSERVATION DE LA VIANDE DE VEAU SOUS VIDE.

Type of article: Article

Summary

FROM THE TEST DATA IT APPEARS THAT VEAL VACUUM-PACKED IN BAGS HAS A STORAGE LIFE OF 14 DAYS AT 273-275 K (0-2 DEG C) WITHOUT PROBLEM, EVEN WITH ADVANTAGE IN TERMS OF TENDERNESS. DRIP LOSSES ARE VERY LOW AND BACTERIAL GROWTH REMAINS MODERATE WITH A PREDOMINANCE OF LACTOBACILLI. SOME PROBLEMS MAY HOWEVER ARISE FOR UNBONED LOINS: LEAKAGE OF BAGS AND AFTER 14 DAYS HAZARDS OF OFF-ODOURS ON THE OPENING OF BAGS. THESE OFF-ODOURS VANISH AFTER REMOVAL TO AIR. IF THE TEMPERATURE OF VACUUM STORAGE IS NEAR 279 K (6 DEG C), DRIP LOSSES INCREASE. AFTER 8 DAYS UNBONED LOIN HAS AN OFF-ODOUR, AND, WITH SHOULDER, IT SHOULD BE REJECTED AFTER 14 DAYS ; LEGS, WITHIN THE SAME TIME, SHOULD BE CAREFULLY TRIMMED AND BE OXYGENISED PRIOR TO BEING CUT AND SOLD PACKAGED. G.G.

Details

Original title: CONSERVATION DE LA VIANDE DE VEAU SOUS VIDE.
Record ID : 1985-0176
Languages: French
Source: Viandes Prod. carnés - vol. 5 - n. 1
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Microbiology; Vacuum; Meat; Veal; Drip; Chilling; Organoleptic property; Packaging