Chilled foods

Preface List of contributors Introduction: the chilled foods market C. Dennis and M. Stringer, Campden and Chorleywood Food Research Association I.1 Definition I.2 Drivers in the chilled food sector I.3 Overall market size I.4 Individual categories within the chilled food sector I.5 Conclusion I.6 References Part I Raw materials 1 Raw material selection: fruit and vegetables L. Bedford, Campden and Chorleywood Food Research Association 1.1 Introduction 1.2 Criteria for selection 1.3 Specifications 1.4 New trends in raw material production 1.5 New trends in plant breeding 1.6 Conclusion 1.7 Sources of further information and advice 1.8 References Contents ©2000 CRC Press LLC 2 Raw material selection: dairy ingredients L. R. Early, Harper Adams University College 2.1 Introduction 2.2 Milk composition 2.3 Functional approach 2.4 Sensory properties 2.5 Microbiological criteria for milk products 2.6 Chilled dairy products and milk-based ingredients used in chilled foods 2.7 Chilled desserts 2.8 Ready meals 2.9 Maximising quality in processing 2.10 Food safety issues 2.11 Future trends 2.12 References 3 Raw material selection: meat and poultry S. J. James, Food Refrigeration and Process Engineering Research Centre 3.1 Introduction 3.2 The influence of the live animal 3.3 Pre- and post-slaughter handling 3.4 Conclusions 3.5 References Part II Technologies and processes 4 The refrigeration of chilled foods R. D. Heap, Cambridge Refrigeration Technology 4.1 Introduction 4.2 Principles of refrigeration 4.3 Safety and quality issues 4.4 Refrigerant fluids and the environment 4.5 Chilled foods and refrigeration 4.6 Chilling 4.7 Chilling equipment 4.8 Chilled storage 4.9 Refrigerated transport 4.10 Refrigerated display cabinets 4.11 Regulations and legislation 4.12 Sources of further information 4.13 References ©2000 CRC Press LLC 5 Temperature monitoring and measurement M. Wolfe, Food Standards Agency, London 5.1 Introduction 5.2 Importance of temperature monitoring 5.3 Principles of temperature monitoring 5.4 Temperature monitoring in practice 5.5 Equipment for temperature monitoring 5.6 Temperature and time–temperature indicators 5.7 Temperature modelling and control 5.8 Further reading 5.9 References 6 Chilled food packaging B. P. F. Day, Campden and Chorleywood Food Research Association 6.1 Introduction 6.2 Requirements of chilled food packaging materials 6.3 Chilled food packaging materials 6.4 Packaging techniques for chilled food 6.5 Future trends 6.6 Sources of further information 6.7 References Part III Microbiological and non-microbiological hazards 7 Chilled foods microbiology S. J. Walker and G. Betts, Campden and Chorleywood Food Research Association 7.1 Introduction 7.2 Why chill? 7.3 Classification of growth 7.4 The impact of microbial growth 7.5 Factors affecting the microflora of chilled foods 7.6 Spoilage microorganisms 7.7 Pathogenic microorganisms 7.8 Temperature control 7.9 Predictive microbiology 7.10 Conclusions 7.11 References 8 Conventional and rapid analytical microbiology R. P. Betts, Campden and Chorleywood Food Research Association 8.1 Introduction 8.2 Sampling 8.3 Conventional microbiological techniques 8.4 Rapid and automated methods ©2000 CRC Press LLC 8.5 Microbiological methods – the future 8.6 References and further reading 9 Non-microbial factors affecting quality and safety H. M. Brown and M. H. Hall, Campden and Chorleywood Food Research Association 9.1 Introduction 9.2 Characteristics of chemical reactions 9.3 Chemical reactions of significance in chilled foods 9.4 Characteristics of biochemical reactions 9.5 Biochemical reactions of significance in chilled foods 9.6 Characteristics of physico-chemical reactions 9.7 Physico-chemical reactions of significance in chilled foods 9.8 Non-microbiological safety issues of significance in chilled foods 9.9 Conclusions 9.10 References Part IV Safety and quality issues 10 Shelf-life determination and challenge testing G. Betts and L. Everis, Campden and Chorleywood Food Research Association 10.1 Introduction 10.2 Factors affecting shelf-life 10.3 Modelling shelf-life 10.4 Determination of product shelf-life 10.5 Maximising shelf-life 10.6 Challenge testing 10.7 Future trends 10.8 References 11 Microbiological hazards and safe process design M. H. Brown, Unilever Research, Sharnbrook 11.1 Introduction 11.2 Definitions 11.3 Microbiological hazards 11.4 Risk classes 11.5 Safe process design 1: equipment and processes 11.6 Safe process design 2: manufacturing areas 11.7 Safe process design 3: unit operations for decontaminated products 11.8 Control systems 11.9 Conclusions 11.10 References ©2000 CRC Press LLC 12 Quality and consumer acceptability S. R. P. R. Durand, HP Foods Ltd 12.1 Introduction 12.2 What defines sensory quality? 12.3 Sensory evaluation techniques 12.4 Determining consumer acceptability 12.5 Future trends and conclusion 12.6 References 13 The hygienic design of chilled foods plant J. Holah and R. H. Thorpe, Campden and Chorleywood Food Research Association 13.1 Introduction 13.2 Segregation of work zones 13.3 High-risk barrier technology 13.4 Hygienic construction 13.5 Equipment 13.6 Conclusion 13.7 References 14 Cleaning and disinfection J. Holah, Campden and Chorleywood Food Research Association 14.1 Introduction 14.2 Sanitation principles 14.3 Sanitation chemicals 14.4 Sanitation methodology 14.5 Sanitation procedures 14.6 Evaluation of effectiveness 14.7 Management responsibilities 14.8 References 15 Total quality management D. J. Rose, Campden and Chorleywood Food Research Association 15.1 Introduction 15.2 The scope of a quality system 15.3 Developing a quality system 15.4 Implementation 15.5 Performance measuring and auditing 15.6 Benefits 15.7 Future trends 15.8 References and further reading 16 Legislation K. Goodburn, Chilled Food Association 16.1 Introduction ©2000 CRC Press LLC 16.2 Food law is reactive 16.3 Food laws and international trade 16.4 Chilled foods are. . . 16.5 Approaches to legislation 16.6 Codex 16.7 ATP 16.8 Canada 16.9 European Union 16.10 Australia/New Zealand 16.11 France 16.12 The Netherlands 16.13 United Kingdom 16.14 United States 16.15 Summary 16.16 References and further reading