THE END OF THE STORAGE LIFE OF REFRIGERATED MEAT: WHY DOES IT HAPPEN AND WHAT CAN BE DONE ABOUT IT.

Author(s) : GRAU F. H., MACFARLANE J. J.

Type of article: Article

Summary

FRESH MEAT MAY BE CHILLED IN CARCASS, IN RETAIL CUTS OR VACUUM PACKED, FROZEN BOXED, OR CARCASS OR RETAIL CUTS. TYPICAL SYMPTOMS OF THE END OF STORAGE LIFE OF MEAT IN THESE FORMS ARE GIVEN. MICROBIAL SPOILAGE IS THE MAJOR CAUSE. THE TYPES OF BACTERIA RESPONSIBLE ARE DISCUSSED AND MEASURES FOR CONTROL CONSIDERED. C.R.F.

Details

Original title: THE END OF THE STORAGE LIFE OF REFRIGERATED MEAT: WHY DOES IT HAPPEN AND WHAT CAN BE DONE ABOUT IT.
Record ID : 1982-1608
Languages: English
Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
Publication date: 1980/12
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Oxidation; Microbiology; Vacuum; Meat; Chilling; Hygiene; Packaging; Freezing