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VACUUM-PACKING OF CHILLED FRESH OFFALS: AN EFFICIENT PROCESS.

LE CONDITIONNEMENT SOUS VIDE DES ABATS DE BOEUF FRAIS REFRIGERES : UNE TECHNIQUE EFFICACE.

Author(s) : SORNAY J., QUILICHINI Y.

Type of article: Article

Summary

FROM TESTS (CONTROL OF MASS LOSS, MEASUREMENT OF PH, SENSORY AND MICROBIOLOGICAL ANALYSIS) ON THE STORAGE OF BEEF OFFALS (LIVER, HEART, TONGUE AND KIDNEY), CHILLED AND MAINTAINED AT 273-275 K (0-2 DEG C), THEN STUDIED AFTER 7 OR 14 DAYS, COLD STORAGE UNDER VACUUM (SAMPLING 6 1/2 HRS AFTER DEATH) APPEARS TO BE PREFERABLE TO WARM STORAGE UNDER VACUUM (SAMPLING 30 MIN AFTER DEATH) AND TO THAT OF OFFALS CHILLED WITHOUT PACKAGING. THE PAPER GIVES THE TEST RESULTS ON MICROBIAL CONTAMINATION (MESOPHILIC, PSYCHROTROPHIC, LACTIC AND COLIFORM FECAL BACTERIA). G.G.

Details

  • Original title: LE CONDITIONNEMENT SOUS VIDE DES ABATS DE BOEUF FRAIS REFRIGERES : UNE TECHNIQUE EFFICACE.
  • Record ID : 1983-1008
  • Languages: French
  • Source: Filière Viande - vol. 5 - n. 46
  • Publication date: 1982/06
  • Document available for consultation in the library of the IIR headquarters only.

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