Chilled foods: A Comprehensive Guide (3rd Edition) (Woodhead by Martyn Brown

By Martyn Brown

The key specifications for chilled foodstuff items are high quality and microbiological security on the aspect of intake. the 1st variation of "Chilled foods" fast validated itself because the normal paintings on those matters. This significant new version strengthens that recognition, with greatly revised and increased assurance (including greater than ten new chapters) and important participation from these within the chilled meals to extend the publication's relevance to practitioners.

The creation discusses key developments and affects within the chilled meals marketplace. half one explores the severe value of uncooked fabric choice and packaging fabrics in ultimate product caliber, with multiplied assurance of specific constituents resembling fish, cheese and chicken and a brand new contribution on chilled meals packaging fabrics and applied sciences. half specializes in applied sciences and techniques within the offer chain, with totally new chapters on refrigeration, garage and delivery and non-microbial dangers reminiscent of allergens, between others. along are up to date chapters at the vital themes of hygienic layout, cleansing and disinfection and temperature tracking and dimension. half 3 covers microbiological dangers, with new chapters on predictive microbiology and traditional and fast analytical microbiology. the ultimate half comprises 3 new chapters dedicated to crucial matters in security and caliber administration, comparable to shelf-life, caliber and patron acceptability. a unconditionally up to date bankruptcy on laws and standards completes the volume.

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Additional info for Chilled foods: A Comprehensive Guide (3rd Edition) (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Example text

These genetic and environmental aspects interact, contributing to the variability of the produce at harvest. 2 Agronomic characteristics Traditionally, farmers and growers have selected varieties for their field or ‘agronomic’ performance. They have been concerned to achieve high yields and consistent high quality, these being the major factors affecting profitability, which may be considered in terms of total yield or, more importantly, marketable yield, which is the proportions of a crop meeting specified grading or quality criteria.

Chilled food manufacturers focus on real-time ways of assuring quality and safety, and therefore they generally use HACCP systems (see http://www. pdf). Most producers have ‘farm to fork’ traceability systems, meeting EU requirements and enabling products to be traced from supplier inputs, through manufacturing (including in-house or supplier analyses), distribution centres, and into retailers or restaurants. It is essential that tracking systems for materials and packaging can be related to particular process conditions, so that problems can be found and assessed for any risks.

Storage atmosphere, preservatives and food structure), application of models during the development process may allow the use of less severe limits. Comparison of measured growth rates with predictions from models for the same conditions of pH, temperature and water activity are often sufficiently close to allow evaluation of product formulations and suitable predictive models are available. A joint venture by the Institute of Food Research, the UK FSA and the US Department of Agriculture (USDA) has brought together from each partner, from the literature and other contributing organizations information on how bacteria behave in foods.

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