Sous Vide and Cook-Chill Processing for the Food Industry

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This text addresses concerns directed towards the safety aspects of minimally processed refrigerated (MPR) foods. It discusses the subject through such topics as: principles, applications, sensory quality and nutritional apsects, packaging technology, consumer perceptions, handling, computer-integrated manufacturing, time-temperature-integrators, critical factors and HACCP, hurdle technology, microbial safety, shelf life expectations, and marketing practices. MPR foods are discussed in general, and sous vide/cook-chill products more specifically, and it is hoped that the book will form the basis for the applications and techniques.