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TIME-TEMPERATURE CONDITIONS IN THE CHILL CHAIN FOR VACUUM-PACKED CURED MEAT PRODUCTS.

Author(s) : JUUL SÖRENSEN I. M., BÖGH-SÖRENSEN L.

Summary

THE AUTHORS REPORT A SURVEY MADE IN DENMARK ON THE TIME-TEMPERATURE CONDITIONS OF VACUUM-PACKED CHILLED MEAT PRODUCTS IN THE RETAIL CABINETS OF 7 SHOPS. THE MEASUREMENTS SHOW MARKED DIFFERENCES BETWEEN THE SHOPS AND THE CABINETS, THUS INDICATING THE NECESSITY TO IMPROVE THE COLD CHAIN. TEMPERATURES WERE ALSO RECORDED DURING 25 SHIPMENTS/DISTRIBUTIONS TAKING BETWEEN 6 HRS AND 3 DAYS. FEW TEMPERATURE DISCREPANCIES WERE OBSERVED DURING TRANSPORT. LOCAL DISTRIBUTION AND HANDLING IN THE SHOP ARE THE WEAK POINTS IN THE COLD CHAIN.

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Details

  • Original title: TIME-TEMPERATURE CONDITIONS IN THE CHILL CHAIN FOR VACUUM-PACKED CURED MEAT PRODUCTS.
  • Record ID : 1988-1088
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 321-327; 5 fig.; 3 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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