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Prévision de la durée de conservation de la viande et des produits carnés.

Shelf-life prediction of meat and meat products.

Auteurs : KANT MUERMANS M. L. T., STEKELENBURG F. K., ZWIETERING M. H., et al.

Résumé

Temperature is one of the most important factors determining the shelf life of refrigerated foods, for example ready-to-eat meals, dairy products and meat and meat products, since it has a great effect on the growth of the bacterial flora that will cause spoilage. The effect of the temperature on the shelf life of these products can be predicted using mathematical models. This area of research is termed predictive microbiology. When a model is available that describes the effect of temperature on the shelf life of a food product, the effects of different time-temperature combinations during production and distribution on the shelf life of a product can be predicted. The way these models are built is described. Some examples of applications are given.

Détails

  • Titre original : Shelf-life prediction of meat and meat products.
  • Identifiant de la fiche : 2000-3079
  • Langues : Anglais
  • Source : Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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