Storage characteristics of selected cook-chill meals with an extended shelf-life

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Rybka, S., Kailasapathy, K., Bergan, J., Poniman, S., Mikhail, S., Gunasekera, C., Lin, Y. and Ferraris, J. (2001) Storage characteristics of selected cook-chill meals with an extended shelf-life Food Australia, 53 (5). pp. 191-195. ISSN 1032-5298

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Abstract

Storage characteristics of 14 commercial cook-chill products were evaluated by the following tests: sensory evaluation, viscosity/cutting force, colour, standard plate and coliform counts, pH, titrable acidity, total solids and water activity. Additional tests (lactic acid bacteria, psychrotrophs and clostridia counts, core temperature during cooking, sensory evaluation during 56 days) were performed on chicken cutlets, fish, scrambled egg, mashed potato, creamed rice and boiled rice only. Shelf-lives ranged between 28 and 56 days. In general hot-filled products were less stable than cooked-in-a-bag.

Item Type:	Journal article
Subjects:	D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D640 Food and Beverages for the Consumer
Faculties:	Brighton Business School Faculty of Education and Sport > School of Service Management
ID Code:	4450
Deposited By:	Mrs Mercedita Hoare
Deposited On:	20 Dec 2007
Last Modified:	15 Oct 2010 15:57

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