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THE RULE OF ADDITIVITY FOR CHILLED MEATS.

Author(s) : BÖGH-SÖRENSEN L., GUNVIG A., BERTELSEN G.

Summary

LABORATORY TESTS WERE CARRIED OUT ON SAMPLES STORED AT CONSTANT TEMPERATURE BETWEEN 271 AND 278 K (-2 AND 15 DEG THE < PRACTICAL > SHELF LIFE WAS DETERMINED AT EACH STORAGE TEMPERATURE. AT THE SAME TIME, SAMPLES WERE STORED AT DIFFERENT CONSTANT TEMPERATURES TO SIMULATE THE COLD CHAIN. THE ADDITIVITY RULE APPLIES TO CERTAIN TYPES OF VACUUM-PACKED CHILLED MEAT CUTS, BUT DOES NOT APPLY TO OTHER PRODUCTS. FOR CHICKENS, THE NEGATIVE INFLUENCE ON QUALITY IS CONSIDERABLE IF HIGH TEMPERATURES OCCUR AT THE BEGINNING OF STORAGE, WHICH IS NOT SURPRISING, BUT THE USEFULNESS OF TIME-TEMPERATURE INTEGRATORS IS LIMITED. HOWEVER, HIGH TEMPERATURES: ABOVE 281 K (8 DEG C), ARE USUALLY RECORDED DURING THE FINAL STAGES OF THE COLD CHAIN, AND INTEGRATORS WOULD PROBABLY GIVE MORE RELIABLE RESULTS.

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Pages: 1988-3

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Details

  • Original title: THE RULE OF ADDITIVITY FOR CHILLED MEATS.
  • Record ID : 1990-1451
  • Languages: English
  • Source: Refrigeration for food and people.
  • Publication date: 1988/09/05
  • Document available for consultation in the library of the IIR headquarters only.

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