Organoleptic Qualities and Foot-and-Mouth Disease Virus Stability in Beef Patties Processed by Broiler/Continuous Belt Oven Cooking-Reference-Cited by-同舟云学术

Organoleptic Qualities and Foot-and-Mouth Disease Virus Stability in Beef Patties Processed by Broiler/Continuous Belt Oven Cooking

Published:1993-03-01 Issue:3 Volume:56 Page:219-222
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

VERMEULEN PETE¹,URRESTARAZÚ VIRGINIA¹,HUERTAS STELLA¹,BALTAR JORGE¹,BRUM JUAN J.¹

Affiliation:

1. Direccion De Lucha Contra La Fiebre Aftosa Ministerio De Ganaderia, Agricultura Y Pesca KLM 29, Pando, Uruguay, South America

Abstract

Commercial processing methods routinely used for the cooking of ground beef patties in the United States were examined for their virucidal activity against foot-and-mouth disease virus. Thermal processing of the patties in the broiler followed by 20 min oven cooking with an exit temperature of 99.7°C inactivated more than 4.0 log10 PFU of foot-and-mouth disease virus. The electronically controlled process was not only virucidal but produced a consumer-acceptable product.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/56/3/219/1665076/0362-028x-56_3_219.pdf

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