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Document IIF

Aspects microbiologiques de la congélation de la viande et des plats cuisinés.

Microbiological aspects of the freezing of meat and prepared foods.

Auteurs : LONDAHL G., NILSSON T. E.

Type d'article : Article, Article de la RIF

Résumé

This paper gives some basic views on microbiological activity during freezing and subsequent storage at low temperature. The problem of microbiological activity in meat cuts and meat products as well as prepared foods is discussed. The problems of freezing carcass meat are, from a microbiological viewpoint, of less significance. However, processing of the meat increases the problem and great attention must be paid to the freezing method as well as the handling prior to freezing. Modern in-line freezing has proved to be of great value in this respect and is discussed in relation to the effect of superfast freezing.

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Format PDF

Pages : 53-58

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  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Microbiological aspects of the freezing of meat and prepared foods.
  • Identifiant de la fiche : 30000711
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
  • Date d'édition : 1978

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