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USE OF UV RAYS IN THE STORAGE OF MEAT.

UTILISATION DES RAYONS ULTRAVIOLETS DANS LA CONSERVATION DE LA VIANDE.

Author(s) : DUBUIS R., KOHLER N.

Type of article: Article

Summary

THE TWO DETERIORATION PROCESSES OF MEAT (PHYSICOCHEMICAL AND MICROBIAL) ARE SUMMARISED AND THE CONTROL OF MICROBIAL DETERIORATION IS REPORTED: EFFECT OF STORAGE TIME AND TEMPERATURE, RIPENING AND PH VALUE OF MEAT, WATER ACTIVITY, REDOX POTENTIAL, HEAT, NITRATES, RIVAL MICROBIAL FLORA. THE ECONOMIC ASPECTS OF THE COLD STORAGE OF MEAT ARE DISCUSSED. THE CHARACTERISTICS OF UV RAYS ARE GIVEN, WITH THE THREE TYPES OF SOURCES (INCANDESCENT, DISCHARGE, FLUORESCENT LAMPS), DIFFERENTIATING THE TWO PROCEDURES OF AIR TREATMENT BY THESE (DIRECT OR INDIRECT RADIATION). THE USE OF UV RAYS IN THE REFRIGERATED STORAGE OF MEAT REQUIRES TAKING PRECAUTIONS FOR THE STAFF AND AVOIDING FAT OXIDATION. WITH INDIRECT RADIATION UNITS, UV RAYS REDUCE THE MICROBIAL CONTAMINATION OF CHILLED MEAT, WHILE MARKEDLY INCREASING RELATIVE HUMIDITY (REDUCTION OF MASS LOSS). G.G.

Details

  • Original title: UTILISATION DES RAYONS ULTRAVIOLETS DANS LA CONSERVATION DE LA VIANDE.
  • Record ID : 1983-1820
  • Languages: French
  • Source: Rev. tech. vét. Aliment. - vol. 21 - n. 181
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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