Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique

Author:

Reichel M.P.,Phillips D.M.,Jones R.,Gill C.O.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference28 articles.

1. The fusion times of slabs and cylinders;Baxter;J. Heat Transfer,1962

2. Prerigor versus chilled boning of beef carcass sides on the rail: Measurement of time, effort, yield and space requirements;Brasington;J. Food Protect,1986

3. A comparison of the yield of saleable meat from hot and cold boned beef carcasses;Cain,1984

4. Hot processing of meat: a review of the rationale and economic implications;Cuthbertson,1980

5. Department of Primary Industry, Australia. Hot boning of meat guidelines for approved programs;DPI;EIS Notice MEAT 86/10. File NO. T81/1730,1986

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