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    Developing sous vide/freezing systems for ready-meal components

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    Author
    Tansey, Fergal
    Gormley, Ronan T.
    Carbonell, Serge
    Oliveira, Jorge
    Bourke, Paula
    O'Beirne, David
    Keyword
    Sous vide
    Freezing
    Food preservation
    Ready-meals
    Date
    2005-04
    
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    URI
    http://hdl.handle.net/11019/155
    Citation
    Developing sous vide/freezing systems for ready-meal components. The National Food Centre Research Report No. 70. Fergal Tansey et al. Dublin; Teagasc, 2005. ISBN 1841704032
    Abstract
    Sous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21 days at 0 to 3oC. The recommended thermal process for sous vide products is 90oC for 10min or its time-temperature equivalent. Concerns about the safety of sous vide products, mainly due to the potential for temperature abuse in the chill chain, has prevented the widespread use of this technology. The role of the current project, therefore, was to investigate sous vide cooking followed by freezing, as a safe alternative to sous vide/chilling for 10 ready-meal components i.e. carbohydrates (potatoes, pasta, rice), vegetables (carrots, broccoli) and muscle foods (salmon, cod, chicken, beef and lamb).
    Funder
    Department of Agriculture, Food and the Marine
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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