As for the whole of imported containers, analysis and sensory control on finished product. IN shorts, controls on:
- dimensions (calibre);
- external appearance- preparation & cut;
- enzymes inactivation (color & hues).
- inside (at core): presence of damage inside
- appearance, once defrosting; pH
- cooking trials: microwave and ove, in a saucepan. Fair to say that nowadays, saucepan performance is crucial for final consumer.
- data collected linked with container seal number and cold store storage.
