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TIME-TEMPERATURE SURVEY OF THE FROZEN SHEEPMEAT TRADE BETWEEN NEW ZEALAND AND THE UNITED KINGDOM.

Author(s) : WINGER R. J.

Type of article: Book chapter

Summary

THE AUTHOR SUMMARIZES THE TIME-TEMPERATURE HISTORY OF FROZEN LAMB EXPORTED FROM NEW ZEALAND TO THE UNITED KINGDOM IN 1979. LAMB SLAUGHTERED AND FROZEN IN NEW ZEALAND WAS STORED FOR ABOUT 6 WEEKS AT 258.5 K (-14.5 DEG C) BEFORE BEING TRANSFERRED TO CONTAINERS FOR SHIPPING. THESE CONTAINERS WERE MAINTAINED AT ABOUT 256 K (-17 DEG C) ON BOARD SHIP FOR 4 TO 5 WEEKS ON AVERAGE. THERE ARE THREE MAJOR DISTRIBUTION COLD CHAINS FOR THIS MEAT IN THE UK, AND THE CONDITIONS IN EACH CHAIN ARE OUTLINED BRIEFLY.

Details

  • Original title: TIME-TEMPERATURE SURVEY OF THE FROZEN SHEEPMEAT TRADE BETWEEN NEW ZEALAND AND THE UNITED KINGDOM.
  • Record ID : 1985-1564
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 614-622; 9 fig.; 2 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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