Reduction potential of steam vacuum and high-pressure water treatment on microbes during beef meat processing
Author:
Funder
BMVIT
BMDW
MicrobiomeSupport
European Union’s Horizon 2020 research and innovation programme
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference54 articles.
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4. 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
5. Microbial decontamination and weight of carcass beef as affected by automated washing pressure and length of time of spray;Crouse;Journal of Food Protection,1988
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