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VACUUM-PACKED CHILLED MEAT: INCREASINGLY PROCESSED.

VIANDES REFRIGEREES CONDITIONNEES SOUS VIDE DE PLUS EN PLUS ELABOREES.

Type of article: Article

Summary

THE DEVELOPMENT OF THE FRENCH PRODUCTION OF AND MARKET FOR VACUUM-PACKED CHILLED BEEF (MUSCLES FOR STEAKS OR PIECES) APPEARS IN A TABLE SHOWING THAT THEIR OVERALL TONNAGE INCREASED FROM 290,000 TO 298,000 T BETWEEN 1981 AND 1982, DIFFERENTIATING THE PERCENTAGES OF SALES IN RETAIL SHOPS, SUPERMARKETS, INSTITUTIONS, EXPORTS, WHOLESALE AND PROCESSING. THE VACUUM-PACKING OF VEAL AND PORK IS DEVELOPING. THE RELIABILITY OF MATERIALS AND EQUIPMENT USED AND THE STRICT ACCORDANCE WITH SANITARY REGULATIONS ARE A WARRANT OF THE QUALITY OF VACUUM-PACKED MEAT. G.G.

Details

  • Original title: VIANDES REFRIGEREES CONDITIONNEES SOUS VIDE DE PLUS EN PLUS ELABOREES.
  • Record ID : 1984-2137
  • Languages: French
  • Subject: Figures, economy
  • Source: Filière Viande - n. 62
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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