Study of the shelf life of poultry meat and meat products in accordance with new domestic regulations [Serbia] | Ispitivanje održivosti mesa i proizvoda od mesa živine u skladu sa novim domaćim propisima [Srbija]
2011
Šerona, H., Perutnina Ptuj - Topiko AD, Bačka Topola (Serbia) | Vranić, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
It is common practice that the shelf life of every new product of PP Topiko is examined in cooperation with the Institute of Meat Hygiene and Technology. Poultry meat, handling of processing and manufacturing of poultry meat, has series of specificities which greatly contribute the shelf life of meat and meat products. Codex alimentarius defines the sustainability as a period during which the product has microbiological safety in specific temperature regime, when stored and kept in adequate manner. Producer has the obligation to self-determine the shelf life for own products based on executed studies. In shelf life study, the following is monitored: process hygiene, taking swabs of tools, equipment and poultry carcasses (neck skin); safety of raw materials, additives, spices, meat preparations, e.t.c.; sensory properties of the product; microbiological status of the product; chemical characteristics of the product. One part of the study is carried out in the facility, and the other in the laboratory of the Institute.
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