HOT-WATER DECONTAMINATION OF BEEF CARCASSES FOR REDUCTION OF INITIAL BACTERIAL NUMBERS

被引：61
|
作者：
BARKATE, ML [1 ]
ACUFF, GR [1 ]
LUCIA, LM [1 ]
HALE, DS [1 ]
机构：
[1] TEXAS A&M UNIV SYST,TEXAS A&M UNIV SYST,DEPT ANIM SCI,TEXAS AGR EXPT STN,COLL STN,TX 77843
来源：
MEAT SCIENCE | 1993年 / 35卷 / 03期
关键词：
D O I：
10.1016/0309-1740(93)90044-I
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Areas on freshly slaughtered beef carcasses were sprayed with hot (95-degrees-C), sterilized, distilled water in order to elevate carcass surface temperature to 82-degrees-C A significant (P < 0.05) reduction in bacterial numbers was observed between control (prespray) and hot water treated carcass surfaces. These results indicate that microbial decontamination of beef carcasses with hot water will be effective if an approprite spraying apparatus is used.
引用
收藏
页码：397 / 401
页数：5
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