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Contrôle de la température des produits lors de la distribution de boeuf destiné à la vente au détail et de boeuf emballé sous vide destiné aux clients restaurateurs.

Control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants.

Auteurs : GILL C. O., JONES T., RAHN K., et al.

Type d'article : Article

Résumé

Temperature histories were collected from retail-ready packs of chilled beef prepared at two central cutting plants, and in consignments of vacuum packaged, chilled beef dispatched from two warehouses to restaurants. Multiple consignments of products from each facility were loaded to individual refrigerated trucks for sequential delivery to retail stores or restaurants. Despite the occurrence of excursions to warm temperatures in some histories, the temperatures of products were generally maintained or reduced during transportation. Estimations of bacterial proliferation by integration of temperature histories with respect to models indicated that the proliferations of Escherichia coli, Listeria monocytogenes and lactic acid bacteria were all adequately contained during transportation. However, storage efficiency factors calculated for temperature histories ranged widely for products from all facilities, demonstrating extensive possibilities for increasing product storage life by improved control over product temperatures, particularly during storage.

Détails

  • Titre original : Control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants.
  • Identifiant de la fiche : 2003-0862
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 22 - n. 6
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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