Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226583 | Journal of Food Engineering | 2006 | 8 Pages |
Abstract
The efficiency of a new apparatus for surface decontamination of pork carcasses was evaluated under industrial conditions. The combination of steaming by a special nozzle, followed by treatment with lactic acid (spraying with 2% solution), was applied on the surface of carcasses at the end of the slaughter process (30 min p.m.). Total counts of psychrophilic and mesophilic microorganisms were evaluated immediately after treatment and during cold storage up to five days. The treatment was effective in reducing the surface microflora by one to three decimal orders of CFU during the time of cold storage.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Petr Pipek, Milan Houška, Karel Hoke, Jarmila Jeleníková, Karel Kýhos, Markéta Šikulová,