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THE TTT-CONCEPT FOR CHILLED MEAT.

Author(s) : BÖGH-SÖRENSEN L., ZEUTHEN P., BERTELSEN G.

Summary

TESTS WERE CARRIED OUT IN ORDER TO DETERMINE THE PRACTICAL STORAGE LIFE OF VACUUM-PACKED CHILLED MEAT IN THE TEMPERATURE RANGE 267 TO 285 K (-6 TO 12 DEG C). AT THE SAME TIME TESTS WERE CARRIED OUT IN ORDER TO CHECK THE VALIDITY OF THE RULE OF ADDITIVITY FOR CHILLED MEAT. SENSORY AND BACTERIOLOGICAL TESTS WERE CARRIED OUT. THE AUTHORS OBSERVED A MARKED TREND TO QUALITY DETERIORATION IF STORAGE AT 285 K (12 DEG C) OCCURS AT THE BEGINNING. IN SOME EXPERIMENTS, TRIANGLE TESTS SHOWED DIFFERENCES. IT MAY BE CONCLUDED THAT THE RULE OF ADDITIVITY CANNOT ALWAYS BE APPLIED TO VACUUM-PACKED CHILLED MEAT PRODUCTS. IN ADDITION, POSSIBLE WARM STORAGE WILL ALMOST ALWAYS OCCUR AT THE END OF THE MARKETING PERIOD. IN PRACTICE, THE RULE OF ADDITIVITY MAY THEREFORE BE USED TO DETERMINE THE PRACTICAL REMAINING STORAGE LIFE.

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Details

  • Original title: THE TTT-CONCEPT FOR CHILLED MEAT.
  • Record ID : 1988-1075
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 313-319; 3 fig.; 2 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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