Partager

Systèmes d'emballage centralisés pour la viande prête à distribuer sur le marché au détail.

Review of centralized packaging systems for distribution of retail-ready meat.

Auteurs : JEYAMKONDAN S., JAYAS D. S., HOLLEY R. A.

Type d'article : Article

Résumé

Various centralized packaging techniques are described. Master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (-1.5 plus or minus 0.5 °C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail life; this is sufficient for transporting meat to distant markets.

Détails

  • Titre original : Review of centralized packaging systems for distribution of retail-ready meat.
  • Identifiant de la fiche : 2001-1938
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 6
  • Date d'édition : 06/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation