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The importance of chilling in quality assurance for pork.

[In German. / En allemand.]

Author(s) : FELDHUSEN F., KOCH R.

Type of article: Article

Summary

The authors suggest that, in order to ensure quality, the temperature profile in the vicinity of the ham, the sensory/technological and bacteriological parameters of the carcass surface, and the colour and the total aerobic count should be recorded. Advice on methods is given, and evaluations are made on the basis of experimental results. During chilling the relative humidity should be between 90 and 100%, in order to reduce drying and colour changes on the muscle surface. At these humidity levels there is no significant growth of the total aerobic count on the skin surface for up to 2 days.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1994-3002
  • Languages: German
  • Source: Fleischwirtschaft - vol. 73 - n. 12
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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