Share

THE SHELF LIFE OF MEAT DURING RETAIL DISPLAY.

Author(s) : CAIN B. P., POWELL V. H.

Type of article: Article

Summary

THE PROPERTIES OF MEAT SUCH AS WATER LOSS, TISSUE RESPIRATION, MICROBIOLOGY AND COLOUR ARE PRESENTED AND DISCUSSED, FOLLOWED BY A SURVEY OF REFRIGERATED MEAT DISPLAY UNITS, INCLUDING BOTH BUNKER AND FORCED AIR TYPES. THE EXPECTED DISPLAY LIFE OF MEAT IN VARIOUS TYPES OF UNIT IN DIFFERENT SHOP LOCATIONS IS GIVEN. OTHER FACTORS SUCH AS LIGHTING AND ENERGY ARE ALSO DISCUSSED. SOME RECOMMENDATIONS ARE GIVEN FOR DISPLAY TEMPERATURE, SHOP LOCATION, NIGHT COVERS AND LIGHTING. G.R.S.

Details

  • Original title: THE SHELF LIFE OF MEAT DURING RETAIL DISPLAY.
  • Record ID : 1987-1399
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 46 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing