Partager

Document IIF

Conservation en congélation et réfrigération de la viande hachée de boeuf et de porc : évolution de la flore microbienne et des propriétés physico-chimiques en cours de stockage.

Auteurs : BOUILLET A., DUCHENE M., DEROANNE C.

Type d'article : Article, Article de la RIF

Résumé

The minced meat market in Belgium is growing steadily; its share of the market has increased from 10 to 30% in three years. However, the, mincing of meat can produce intense microbial proliferation and thus cause food putrification. Any changes occurring in meat, especially minced meat, are essentially of microbial origin, hence refrigeration is particularly important. With chilling, minimum temperatures must be maintained (0 ± 1 °C), since only temperatures below +3°C avoid any health risk/inked with the growth of pathogens and production of toxins. Under chilled conditions the storage use of minced meat is four to five days. With freezing, temperatures of about -18°C are needed to avoid the growth of bacteria, yeasts and mould. At this temperature micro-organisms are progressively rendered inactive, but destruction is never total. The kinetics of reducing micro-organism populations depends on the nature of the micro-organisms, the storage temperature (reduction is more intense at -12°C than at -18°C or at -30°C) and the freezing rate (micro-organisms are better able to resist rapid freezing than slow freezing). One years storage at -18°C will destroy 90 to 99% of the micro-organisms which were initially present in the product. Nevertheless, the chilled storage (+4°C) of thawed minced meat must not exceed three days. The physico-chemical evolution of cold stored minced meat is explained. In chilled storage, the onset of flavour defects can be related to the measurement of volatile nitrogen. In frozen storage, the crystallisation of the water causes cellular breakdown. The role of packaging is important in avoiding superficial freeze-drying which is accompanied by browning. In addition, fatty matter can deteriorate by oxidation even at freezing temperatures. The degree of alteration of fats can be appreciated by the acidity index and peroxide index (showing that it is undesirable to store minced pork at -18°C for more than nine months). Use of a partial vacuum or modified atmosphere in combination with impermeable packaging will prolong the storage life of minced meat provided that the initial contamination is as low as possible and the maintenance of the cold chain is strictly respected.

Documents disponibles

Format PDF

Pages : 343-347

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Conservation en congélation et réfrigération de la viande hachée de boeuf et de porc : évolution de la flore microbienne et des propriétés physico-chimiques en cours de stockage.
  • Identifiant de la fiche : 30001028
  • Langues : Français
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 6
  • Date d'édition : 11/1982

Liens


Voir d'autres articles du même numéro (7)
Voir la source

Indexation