Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat
- 1 November 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (6) , 1216-1218
- https://doi.org/10.1111/j.1365-2621.1996.tb10963.x
Abstract
A novel device killed with steam most surface organisms on fresh meat without cooking the surface. Treatment for 25 milliseconds with 145°C thermally saturated steam in the absence of air, followed by vacuum cooling, produced a 4 log kill of an applied dose of 107L. inocua on raw fresh chicken meat. Similar results were achieved on fresh beef and pork. Total cycle time <1 sec suggested that a single unit could serve a broiler processing line, after the chill tank, and before the clean cut‐up line.Keywords
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