Titre :
|
Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat
|
Auteurs :
|
J. Reagan ;
G. Acuff ;
D. Buege ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
|
p. 751-756
|
Langues:
|
= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
Mots-clés:
|
BOEUF
;
VIANDE
;
CARCASSE
;
CONTAMINATION
;
DECONTAMINATION
;
BACTERIE PATHOGENE
|
Résumé :
|
A study to compare procedures and interventions for removing physical and bacterial contamination from beef carcasses was conducted in six carcass conversion operations that were representative of modern, high-volume plants and located in five different states.Treatment procedures included trimming, washing, and the current industry practice of trimming followed by washing. In addition, hot (74 to 87.8 degrees C at the pipe) water washing and rinsing with ozone (0.3 to 2.3 ppm) or hydrogen peroxide (5%) were applied as intervention treatments. Beef carcasses were deliberately contaminated with bovine fecal material at > 4.0 log colony-forming units (CFU)/cm(2) in order to be better able to observe the decontaminating effects of the treatments. Carcasses were visually scored by 2 to 3 trained personnel for the level of gross contamination before and after treatment.
|
Source :
|
Journal of food protection, vol.59, n°7
|