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Argentina: Book on Chilled Vacuum Packed Beef Launched |
Veterinarian Doctor Jorge Dey, expert on beef processing industry, has recently published a book named Chilled Vacuum Packed Beef, a handbook appropriate for those who wish to learn about the complete process of vacuum chilling for meats.
Besides the normal process of vacuum packing, the book explains the possible deviations of the process.
The author, who implemented the quality control for 44,000 tons of chilled vacuum beef exported for more than 16 years, based his book on the technical and practical points of view of the process, avoiding deep microbiological or organoleptic studies.
The book includes on its last pages a troubleshooting index of difficulties that can arise during the production process, making easier for the reader to search for the source of the problem in the text.
On the Introduction of his professional work he distinguished: “This is the book that I would have wanted to read when I started working in the meat industry, because it would have guided me through the entire chilled meat process. I believe this is book will be useful for those who want to be more informed about the industry”.
The English version of the book was completed by Roy Attree Dey. Both authors are responsible on export quality of more than 44,000 tons of chilled beef of the Argentinian Hilton quota to European markets between 1989 and 2006.
About the author:
Jorge Dey was born in Argentina in 1956. Through his whole career, he had the opportunity to work and compare varied techniques in many different countries all over the world, such as New Zealand, Russia, Brazil, Ukraine, Ecuador, Paraguay, Uruguay and Venezuela.
Published 05/07/2008
Source: Engormix.com
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