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High-temperature tenderizing of beef sides: bacterial considerations.

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


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
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Provided by: PubMed Central
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