Frozen meat causes a number of problems with regard to transporting, storage, quality maintenance and processing. The most promising method of thawing frozen meat is the use of saturated steam in a vacuum.
The demand for poultry is growing worldwide and has already exceeded the demand for beef and pork. A large amount of the poultry is not only delivered as whole slaughtering body, but there is a worldwide trend towards prepared poultry.
Two intelligent labels were developed to monitor the time and temperature of frozen products and to monitor the oxygen content in modified atmosphere packed fresh chilled food within the project IQ Freshlabel.
Consumers demand convenient, fresh-like, healthful and nutritious foods, which should be in spite of a minimal processing microbiologically stable and safe. These expectations have been dominant at the end of the 20th century and are carried over into the new century.
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