Chilling and refrigerated storage of meat. Microbiological processes. Part 2
1994
Bem, Z. | Hechelmann, H. (National Institute of Public Health and Environmental Protection, Bilthoven (Netherlands))
Chilling meat extends its shelf life and makes it possible to store this very sensitive staple food for a limited period. To do this the temperature of the carcass must be lowered from about 38 to at least 7 degrees C. Refrigeration methods are constantly subjected to change with a view to offering the consumer or the meat processing trade chilled meat of good quality with a long shelf life and in perfect hygienic condition. The method used also meeds to be practicable and economically acceptable. To understand the processes involved in extending the shelf life of meat by chilling it one needs to have a thorough knowledge of how microorganisms behave during this process. If we are to be able to meet complicated demands of this kind in the future - demands which sometimes also require compromises - we need to gather experience related to the technology of refrigeration and its use and to understand the biochemical and microbiological processes in and on the meat during chilling and refrigerated storage. The authors attempt, on the basis of their own experience and with the help of data in the literature, to present a picture of how microbiological processes influence the quality of meat during the chilling process.
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