The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

Journal of Food Engineering

Volumn 68, Issue 4, 2005, Pages 419-427

  Purnell, Graham ^a   Allen, Vivien ^b   James, Steve ^a   Ketteringham, Laurence ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b Dept of Clinical Veterinary Science ^*  (United Kingdom)

Author keywords

Beef; Primals; Steam; Surface; Treatment

Indexed keywords

ATMOSPHERIC PRESSURE; BACTERIA; CONTAMINATION; SKIN; STEAM CONDENSATE;

BEEF PRIMALS; SURFACE STEAM TREATMENT; TOTAL VIABLE COUNT (TVC);

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 12344318253     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.018     Document Type: Article

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