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1. Refrigeration and preservation processes
The cold chain is a series of operations carried out under controlled temperatures using refrigeration equipment, from harvesting or manufacturing to consumption. Cooling and preservation processes are often specific to the nature of the product. Meat, seafood and fruit and vegetables are covered in this section.
1.1 Appropriate cooling kinetics and good storage conditions – Meat products
The quality of fresh meat depends on intrinsic factors linked to the animal (species, breed, sex, age, diet) and extrinsic factors linked to processing (treatment of the animal on the hoof, feeding and transport conditions, slaughtering and refrigeration conditions). As far as carcass chilling is concerned, there is an optimum "range" of cooling kinetics within which muscle...
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Refrigeration and preservation processes
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Bibliography
Regulations
Regulation (EC) no. 178/2002, also known as Food Law, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffshttps://agriculture.gouv.fr/la-reglementation-sur-lhygiene-des-aliments...
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