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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.
Indexing
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Themes:
Cold chain, interfaces;
Meat and meat products - Keywords: Cold chain; Meat; Display cabinet; Denmark; Time-temperature tolerance; Chilling; Sausage; Curing; Meat product; Performance; Bacon; Distribution
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