2 replies to this topic

[zagortenej]

hi

 

eu regulation 853/2004 has set up core temperature for fresh meat, offals and meat preparations but not for meat products.

we produce pasteurised meat product which we cool down after pasteurisation to cca 8 C and the packed.

legal requirements for storage of meat products is 0-4 C.

is it better to first cool down product to 4 C and then packed or no?

 

or does meat products need to have core temperature 0-4 C before leaving the factory?

 

thanks for answers

[Charles.C]

hi

 

eu regulation 853/2004 has set up core temperature for fresh meat, offals and meat preparations but not for meat products.

we produce pasteurised meat product which we cool down after pasteurisation to cca 8 C and the packed.

legal requirements for storage of meat products is 0-4 C.

is it better to first cool down product to 4 C and then packed or no?

 

or does meat products need to have core temperature 0-4 C before leaving the factory?

 

thanks for answers

Think micro. Yr haccp plan should suggest Yes. Do you have one ?

[Scampi]

Verify that there is no chilling requirement first, then perform a study to see how quickly your product chills to 4C before packaging and after packaging under normal conditions, then you can make a decision based on facts for your process/product

 

Some packaging really delays chilling and may cause an uptick in temperature before falling which could allow microbial growth, some does not