Theoretical analysis of two hot water cabinet systems for decontamination of sides of beef

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Abstract
Summary: The theory underlying the use of hot water to reduce the numbers of microbial contaminants of public health significance on freshly slaughtered animals was investigated. An analysis of steady‐state predictions of microbial reductions and accompanying evaporative heat and mass losses in a hot water cabinet for the decontamination of beef sides is developed, based on published correlations. This is more comprehensive than previously undertaken and is used to compare two methods of contacting hot water with the sides of beef: conventional pressure sprays and an alternative, overhead distributor or ‘deluge’ system. Predictions indicate that a distributor cabinet does not need doors or thermal insulation, and highlight the potential economy and practical advantages over conventional spraying.