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Verification of the hygienic adequacy of beef carcass cooling processes by microbiological culture and the temperature-function integration technique

K. Jericho ; G. O'laney ; G. Kozub | 1998

To enhance food safety and keeping quality, beef carcasses are cooled immediately after leaving the slaughter floor. Within hazard analysis and critical control point (HACCP) systems, this cooling process needs to be monitored by the industry an[...]

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