The effects of hot water pasteurizing treatments on the appearances of pork and beef-Reference-Cited by-同舟云学术

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The effects of hot water pasteurizing treatments on the appearances of pork and beef

Published:1997-05 Issue:1 Volume:46 Page:77-87
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gill C.O.,Badoni M.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers

2. A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef

3. Effectiveness of a steam-vacuum sanitizer for reducing Escherichia coli O157:H7 inoculated to beef carcass surface tissue

4. Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

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1. Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process;Foods;2022-04-30

2. New research on organic acids and pathogen behaviour;Advances in Microbial Food Safety;2013

3. The efficacy of interventions applied during primary processing on contamination of beef carcasses with Escherichia coli: A systematic review-meta-analysis of the published research;Food Control;2012-10

4. Surface Decontamination and Quality Enhancement in Meat Steaks Using Plant Extracts as Natural Biopreservatives;Foodborne Pathogens and Disease;2012-08

5. The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces;Food Control;2012-03

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