The practice of measuring and keeping records of temperatures is not new to the food industry, and has been undertaken by certain sectors, e.g. canning, for many years. However, its widespread application in the refrigerated food sector, other han fitting temperature measurement equipment to chill stores, is relatively recent. The prime factor focusing attention on temperature monitoring was the concern about food poisoning and the introduction of new legislation covering

Chilled foods are foods which are cooled to a temperature above their freezing point and which need to be maintained at that temperature to preserve quality Generally such foods will lose value if frozen, and in many cases freezing will destroy them. From the refrigeration viewpoint, the range of foods regarded as chilled is very wide. In this chapter they are taken to include fresh fruits and vegetables, both temperate and tropical in origin, the whole range of meat, fish

As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients

Much poultry and red meat is sold in a chilled unprocessed state. However, an ncreasing proportion is used as a basic raw material for chilled meat products and ready meals. A growing trend is the development of added-value convenience meals, especially ethnic products, many of which are pre-or part-cooked and necessitate chilled storage. Many of these products contain meat as a key ingredient. This meat for further processing can be supplie

Preface During the last 40 years, consumer choice has been trans velopment in the production, distribution and retailing of food improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and

Chilled food technology has had a very significant impact on the types of food eaten by consumers during the 1980s and 1990s. This method of food preservation has satisfied the desires of people for safe, reliable, fresh products providing convenience despite the limited shelf-life. This introduction reviews the definition, range and market size of chilled food and indicates trends for the L1 Definition Foods distributed under refrigeration and sold from refrigerator cabinets have been available for many years. Although there were many new chilled product

Published by woodhead Publishing Limited, Abington Hall, Abington Cambridge cb1 6AH. england www.woodhead-publishing.com Published in No d South America by CRC Press LLC, 2000 Corporate Blvd, Nw Boca raton Fl USA First edition 1992. Ellis Horwood Ltd

Raw material selection- fruits and Ⅴ egetables L. Bedford, Campden and Chorleywood Food Research Association 1.1 Introduction Fresh fruits and vegetables are utilised in a wide range of chilled products. They may be sold whole, or peeled (for example peeled potatoes and onions)or further prepared(e.g. carrot batons). After washing or further preparation they form ingredients for mixes such as mixed fruit or salad packs or for further

Whilst a number of characteristics affect the overall quality and acceptability of both fresh and frozen meats, tenderness is the major characteristic of eating quality because it determines the ease with which meat can be chewed and swallowed. The tenderness of meat is affected by both chilling/freezing and storage. Under the proper conditions, tenderness is well maintained throughout the chilled/frozen storage life, but improper chilling/freezing can produce severe toughening and meat of poor eating quality

The appearance of meat at its point of sale is the most important quality attribute governing its purchase. The ratio of fat to lean and the amount of marbled fat are important appearance factors and another is the colour of the meat. The changes in colour of the muscle and blood pigments (myoglobin and haemoglobin, respectively) determine the attractiveness