| Autor: |
H. D. Naumann, W. C. Stringer, R. T. Marshall, M. E. Anderson |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Journal of food protection. 43(7) |
| ISSN: |
1944-9097 |
| Popis: |
An experimental cleaning and sanitizing unit was used in cleaning and sanitizing (3.0% acetic acid) beef carcasses. It cleaned the carcasses sufficiently that they would pass the Acceptable Quality Level test of the Food Safety and Quality Service, U.S. Department of Agriculture. The sanitizing unit reduced the microbial population on the surface of the meat by an initial 1.49 logs; the difference between washed and washed and sanitized carcasses after 1 week (168 h) was 0.92 log. A slight gray cast developed within the top 1 mm of fat almost immediately after the acid was applied. Sensory panel members detected no adverse effects on the lean portion of steaks from sanitized carcasses. However, they detected a slight off-flavor in treated fat. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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