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Centralized packaging of retail meat cuts is growing more popular because of its economies and potential to maintain quality, enhance safety, and extend the shelf life of fresh meat. Requirements for optimizing shelf life of centrally prepared r[...]
article/chapitre/communication
C. Gill ; F. Dussault ; R. Holley ; AL Et | 2000The hygienic performances of the processes for the production of cooled carcasses at eight pork packing plants were assessed from small sets of microbiological data. At each plant, a single sample was obtained from a randomly selected site on ea[...]
article/chapitre/communication
L'intérêt pour les traitements par les hautes pressions (THP) se répand dans l'industrie alimentaire aux États-Unis en raison de la capacité qu'ont les THP d'inactiver les micro-organismes pathogènes tout en limitant au minimum le traitement the[...]
article/chapitre/communication
R. Holley ; R. Mac Kellar | 1996Unsliced beef pastrami, reformulated ham and bologna held at 6 degrees C were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and Vacuum packaged. Packages of sliced meats were field at 6 degrees C for anoth[...]
