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THE EXTENSION OF SHELF LIFE OF COOK/COOL MEAT DISHES BY ASEPTIC PACKAGING AND TEMPERATURE CONTROL, AND RECIPE DEVELOPMENT FOR MICROWAVE REHEATING.

Author(s) : PARSONS A. L., SHEARD M., FOXCROFT E. G.

Summary

TRIALS WERE CARRIED OUT ON A RANGE OF CONVENIENCE FOODS PACKED UNDER ASEPTIC CONDITIONS IN RIGID PLASTIC DISHES AND HEAT SEALED WITH A FLEXIBLE POLYTHENE COVER. THEY WERE THEN CHILLED TO 273 K (0 DEG C) IN 90 MINUTES AND STORED AT 273, 279 AND 285 K (0, 6 AND 12 DEG C) FOR PERIODS UP TO 14 DAYS. RESULTS SHOWED A DISTINCT PREFERENCE FOR STORAGE AT 273 K AND ORGANOLEPTIC TESTS FOLLOWING HEATING BY MICROWAVE INDICATED A PREFERENCE FOR FOOD STORED AT LOW TEMPERATURE UP TO 8 DAYS. POTATO CHIPS WERE HOWEVER UNACCEPTABLE AFTER 2 DAYS AT 274 K (1 DEG C). G.R.S.

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Details

  • Original title: THE EXTENSION OF SHELF LIFE OF COOK/COOL MEAT DISHES BY ASEPTIC PACKAGING AND TEMPERATURE CONTROL, AND RECIPE DEVELOPMENT FOR MICROWAVE REHEATING.
  • Record ID : 1988-1116
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 369-372; 1 fig.; 1 tabl.; 3 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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