A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data

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Abstract
Summary: A predictive model for the hot water decontamination of sides of beef in a novel design of cabinet is presented and its usefulness illustrated. The model is based on laboratory data and permits assessment of bacterial reductions, production rates, unit energy costs and changes to cabinet dimensions and ambient temperatures. The advantages of a ‘standard’ cabinet recommended for a wide range of abattoir production rates are outlined. For a production rate of 135 sides h−1, 90% and 99% reductions in bacteria at the site of minimum treatment (the neck) could be achieved at costs of less than 0.016% and 0.03% respectively of the value of the meat. The model assumes limited exposure of the sides to the hot water to prevent a permanent impairment of meat bloom. A graphical summary is presented and limitations of the model are discussed.

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