Location of Repository

High-temperature tenderizing of beef sides: bacterial considerations.

By K E Wilhelm, B B Marsh and J V Lochner

Abstract

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

Topics: Research Article
Year: 1982
OAI identifier: oai:pubmedcentral.nih.gov:242175
Provided by: PubMed Central
Sorry, our data provider has not provided any external links therefor we are unable to provide a PDF.

Suggested articles


To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.