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THE QUALITY OF CHILLED NATURAL READY-TO-COOK PORK MEATS DURING VACUUM STORAGE.

[In Russian. / En russe.]

Author(s) : VASIL'EVA L. D., BALANDINA G. A.

Summary

AT THE VNIIMP A COMBINED SCHEME OF PORK CARCASS DRESSING FOR THE RETAIL TRADE WAS DEVELOPED, PROVIDING THE MAXIMUM YIELD OF NEW KINDS OF BONELESS AND BONE-IN NATURAL CUTS FOR COOKING (HOME-STYLE BAKED HAM, CUTTED LOIN, ROAST BELLY, NECK). CHANGES IN THE QUALITY OF THE ABOVE VACUUM-PACKED MEATS WERE STUDIED DURING STORAGE AT 277, 273 AND 272 K (4, 0 AND -1 C) CHEMICALLY, PHYSICO-CHEMICALLY, MICROBIOLOGICALLY AND ORGANOLEPTICALLY. THE CRITERIA WHICH LIMIT THE KEEPING QUALITY OF VACUUM-PACKED READY-TO-COOK MEAT WERE ORGANOLEPTICAL AND MICROBIOLOGICAL CHANGES. VACUUM PACKING PROVIDES AN EXTENSION OF THE STORAGE TIME UP TO 7 DAYS AT 277 K, 22 DAYS AT 273 K, AND 30 DAYS AT 272 K.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1981-0136
  • Languages: Russian
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 1; n. 5.23; 393-398; 2 fig.; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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