Titre :
|
Surface pasteurization of raw poultry meat by steam
|
Auteurs :
|
A. Morgan ;
N. Goldberg ;
E. Radewonuk ;
O. Scullen
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
|
p. 447-451
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
VIANDE
;
VOLAILLE
;
PASTEURISATION
;
VAPEUR
;
BACTERIE PATHOGENE
|
Résumé :
|
A device to surface pasteurize meat without producing a cooked appearance was built and tested. When A device A device to surface pasteurize meat without producing a cooked appearance was built and tested. When inoculated with 10(7) Listeria inocua organisms, contamination levels on poultry meat samples were reduced to 10(3) organisms by treatment with steam to 14° C for 50 ms. The extraordinary rapidity of heating was achieved by condensing pure, thermally saturated steam onto the meat surface in the absence of noncondensible gases. Equally rapid surface cooling was then achieved by re-evaporating the condensate on the meat surface back into a vacuum. The best killing was achieved when treatments were repeated. This avoided the shadowing effect of the steel mesh cage which held the ment. The meat surface afforded some protection to the bacteria, compared to a paper surface. The rapidity of the process shows that a practical model could keep rip with poultry slaughter line speeds. Such a model, including a sterile wrapping step, is suggested for poultry pieces and cut meats.
|
Source :
|
Lebensmittel - Wissenschaft & Technologie, vol. 29
|