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|Title: ||A test bacterial decontamination system for meat products|
|Authors: ||Ward, Oonagh C.|
Logue, Catherine M.
Sheridan, James J.
|Keywords: ||Meat products|
|Issue Date: ||Dec-2000|
|Citation: ||A test bacterial decontamination system for meat products. The National Food Centre Research Report No. 23. Oonagh C. Ward et al. Dublin; Teagasc, 2000. ISBN 1841701483|
|Series/Report no.: ||The National Food Centre Research Report;No. 23|
|Abstract: ||A pilot scale apparatus was designed to allow meat samples to be treated with steam at sub-atmospheric pressures and correspondingly reduced temperatures. Experiments were carried out to determine the effectiveness of sub-atmospheric steam decontamination in eliminating bacteria on the surface of fresh beef. This type of treatment can have special advantages in that steam can be produced at temperatures well below 100ºC. This means that the heat advantages of steam as a decontaminating agent can potentially be obtained at lower temperatures.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
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