Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products

  • R. C. Eburne
  • G. Prentice

Abstract

There have been tremendous changes in all aspects of the meat and meat products group in the last few years. These changes encompass the development, production, distribution and storage of product, legislation and, last but not least, changes of attitude by the consumers. The consumers of today want convenience; convenience in preparation, packaging, portion control and convenience in serving whether cooking is required or not. They also want, and take for granted, product safety. The ‘use by’ or ‘best before’ date on any product is regarded as a guaranteed date of safe quality, and if any other attitude is taken, it is more likely to be one of regarding it as a minimum date with one or two extra days to be taken without any decline in quality or safety.

Keywords

Dust Marketing Nitrite Bacillus Turkey 

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References

  1. Advisory Committee on the Microbiological Safety of Foods (1992) Report on Vacuum Packaging and Associated Practices,HMSO, London.Google Scholar
  2. British Meats Manufacturers’ Association (1993) Accredited Standards BMMA.Google Scholar
  3. Campden Food & Drink Research Association (1992) Guidelines for the Good Manufacturing and Handling of Modified Atmosphere Packed Food Products, Technical Manual no. 34.Google Scholar
  4. Code of Practice for Suppliers of J. Sainsbury Own-Label Foods (1993).Google Scholar
  5. Institute of Food Science & Technology (UK) (1993) Shelf Life of Foods — Guidelines for its Determination and Prediction. Google Scholar
  6. Public Health Laboratory Service (1992) Provisional microbiological guidelines for some ready-to-eat foods sampled at point of sale. PHLS Microbiology Digest, 9(3).Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • R. C. Eburne
  • G. Prentice

There are no affiliations available

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