Chilled foods : The ongoing debateFunded under: IC-COST
This book deals with current issues in chilled foods as presented and discussed at nine workshops held as part of the 1984-1988 European COST 91 sub-programme on food chilling. The first two workshops are of a general nature and cover the main chilled food commodities and their related products and also human nutrition, gas packaging, irradiation temperature surveys, distribution (including air freighting) and retailing. The third workshop covers the controlled atmosphere storage of fruit and vegetables with emphasis on physiological aspects, cultivars, precooling, quality and sensory aspects, and the storage of citrus. The fourth workshop deals with meat and meat products, packaging of retail cuts, intercountry comparison of packaging systems used for meats, and shelf life of chilled meats and poultry. Shelf life and distribution of chilled food commodities are highlighted in the fifth workshop together with data on TTT surveys, on deep chilling and on chill chain management. The microbiology of chilled foods is considered in depth in the sixth workshop with emphasis on commodities and on rapid microbiological methods. The seventh workshop deals with fish, including freshness testing, integrated quality control, pathogenic bacteria, marketing trends and the quality of chilled sardines. Chilled foods in catering are discussed in the eighth workshop with emphasis on nutritive aspects, cook/chill, sous vide and airline catering. The final workshop deals with chilled foods at the retail level and covers chill cabinet design and performance, packaging options, the chilled food market, quality assurance, consumer reactions and safety/policy aspects of chilled foods.
Bibliographic Reference: EUR 12743 EN (1990) 128 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU (GB)
ISBN: ISBN 1-85166-488-2
Record Number: 199010901 / Last updated on: 1994-12-01
Original language: en
Available languages: en