High-temperature tenderizing of beef sides: bacterial considerations.
نویسندگان
چکیده
A microbiological study of an experimental beef-tenderizing treatment, in which lean sides are held at 37 degrees C until transfer to a chiller at 3 h postmortem, was made. The treatment did not cause a significant increase in bacterial numbers or a proliferation of potential pathogens or food-spoiling organisms.
منابع مشابه
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عنوان ژورنال:
- Applied and environmental microbiology
دوره 44 5 شماره
صفحات -
تاریخ انتشار 1982