Modelling of beef surface temperatures during steam decontamination
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference11 articles.
1. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers;Barkate;Meat Science,1993
2. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays;Castillo;Journal of Food Protection,1999
3. New and established carcass decontamination procedures commonly used in the beef-processing industry;Dorsa;Journal of Food Protection,1997
4. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer;Dorsa;Journal of Food Protection,1996
5. Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurising during routine operations at beef packing plant;Gill;Meat Science,1997
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