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Title: Evaluation and production of ready-to-eat meals
Authors: Baysal, Taner
Tamme, Terje
Ehavald, Helen
Korel, Figen
Overes, Maarten
Hödrejärv, Ülle
Kala, Aet
Roasto, Mati
Keywords: Ready-to-eat
Fresh products
Raw material
Food hygiene
Food safety
Issue Date: 2009
Publisher: Technical Research Center of Finland
Source: Baysal, T., Tamme, T., Ehavald, H., Korel, F., Hödrejärv, Ü., Kala, A., and Roasto, M.(2009). Evaluation and production of ready-to-eat meals. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 211-226). Finland: VTT.
Abstract: Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism.
Description: 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009
ISBN: 9789513875879
ISSN: 0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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