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  • 1
    Electronic Resource
    Electronic Resource
    Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10963.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    COMMERCIAL TESTING AND OPTIMIZATION STUDIES OF THE SURFACE PASTEURIZATION PROCESS OF CHICKEN (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 23 (2000), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The performance of the surface pasteurization process to reduce the bacteria levels on the surface of chicken was tested on carcasses received from federally inspected commercial processing plants. These tests were made with carcasses that had been chilled and shipped overnight with ice packs. The tests and follow-up experiments showed the visceral cavity was not treated as effectively as the outside. A second series of tests with chicken halves which eliminated the difficulty with the cavity, produced significant kills in E. coli, coliform, and total aerobic plate counts. Further research with chicken purchased at the supermarket established optimum process conditions as initial vacuum of 0.1 s, steam at 138C for 0.1 s, and final vacuum of 0.5 s. At these conditions, for half carcasses, bacteria kills for E. coli, coliforms, and APC generally ranged from approximately 0.5 to 1.0 log cfu/mL. The process is being modified to assure adequate treatment of the cavity
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2000.tb00522.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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