A REVIEW OF THE QUALITY STANDARDS FOR FROZEN BEEF MEAT AND FISH

Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Carmen Georgeta NICOLAE, Gratziela Victoria BAHACIU, Ehud ELIA, Florentina DUMITRACHE, Monica Paula MARIN, Elena POGURSCHI, Liliana BĂDULESCU

One of the fastest growing sectors in food service industries is that of frozen foods. Beside the volume, the effective management of interdependent operations regarding the production, storage, distribution and retailing of frozen foods ("the cold chain") is a key factor of success and a must for preserving the safety and quality of frozen foods. Therefore, the main concern is to regulate the aspects regarding safety, identification, quality, labelling and advertising of foods, in order to inform and protect the consumer, establish the traceability of the product and also to sustain a fairtrading. The final goal of this research is to presents the relevant standards for two categories of foods, related to hygiene, food additives, pesticide residues, contaminants, labelling and presentation, along with the proper methods for sampling and analysis. The paper will present key recommendations for processing, handling, distribution and storage of frozen beef meat and fish.

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NICOLAE C.G., BAHACIU G.V., ELIA E., DUMITRACHE F., MARIN M.P., POGURSCHI E., BĂDULESCU L. 2016, A REVIEW OF THE QUALITY STANDARDS FOR FROZEN BEEF MEAT AND FISH. Scientific Papers. Series D. Animal Science, Vol. LIX, ISSN 2285-5750, 302-310.


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