Reduction in microbial load on buffalo meat by hot water dip treatment
Tài liệu tham khảo
Anderson, 1987, Evaluation of an automated beef carcass washing and sanitising system under production conditions, Journal of Food Protection, 50, 562, 10.4315/0362-028X-50.7.562
A.P.H.A., 1984
Barkate, 1993, Hot water decontamination of beef carcasses for reduction of initial bacterial numbers, Meat Science, 35, 397, 10.1016/0309-1740(93)90044-I
Brown, 1982, The microbiological examination of meat, 423
Corry, 1995, Salmonella, Campylobacter and Escherichia coli 0157:H7 decontamination techniques for the future, International Journal of Food Microbiology, 28, 187, 10.1016/0168-1605(95)00056-9
Cutter, 1995, Application of chlorine to reduce populations of Escherichia coli on beef, Journal of Food Safety, 15, 67, 10.1111/j.1745-4565.1995.tb00121.x
Davey, 1990, A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data, International Journal of Food Science and Technology, 25, 88, 10.1111/j.1365-2621.1990.tb01063.x
Davey, 1989, A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef, International Journal of Food Science Technology, 24, 305, 10.1111/j.1365-2621.1989.tb00648.x
Dezuniga, 1991, A model system for studying the penetration of microorganisms into meat, Journal of Food Protection, 54, 256, 10.4315/0362-028X-54.4.256
Duncan, 1960, Critical values for Duncan's New Multiple Range Test, Biometrics, 16, 671, 10.2307/2527770
Eustace, 1981, Control of bacterial contamination of meat during processing, Food Technology Australia, 33, 28
Faustman, 1990, The biochemical basis for discoloration into fresh meat. A review, Journal of Muscle Foods, 2, 217, 10.1111/j.1745-4573.1990.tb00366.x
Graham, 1979, A hot shower for clean carcasses, Australian Institute of Refrigeration, Air Conditioning and Heating Journal, 33, 33
Graham, 1978, An enclosed hot water spray cabinet for improved hygiene of carcass meat, CSIRO Meat Research Report 11/78
Kelly, 1981, The effect of temperature pressure and chlorine concentration of spray washing water on number of bacteria on lamb carcass, Journal of Applied Bacteriology, 51, 415, 10.1111/j.1365-2672.1981.tb01261.x
Patterson, 1972, Hygiene in meat processing plants. V. The effect of different methods of washing, drying and cooling on subsequent microbial changes in sheep carcasses, 20, 7
Powell, 1987, A hot water decontamination system for beef sides, CSIRO Food Research Quarterly, 47, 79
Rao, 1992, The microbiology of sheep carcasses processed in a modern abattoir, Meat Science, 32, 425, 10.1016/0309-1740(92)90084-H
Renerre, 1990, Review: factors involved in the discoloration of beef meat, International Journal of Food Science and Technology, 15, 613
Sisson, 1953
Skelly, 1985, Bacteriology and weight loss of pork carcass treated with a sodium hypochlorite solution, Journal of Food Protection, 48, 578, 10.4315/0362-028X-48.7.578
Smith, 1978, Destruction of Escherichia coli and salmonellae on mutton carcass by treatment with hot water, Meat Science, 2, 119, 10.1016/0309-1740(78)90012-8
Smith, 1976, Postmortem treatment effects on lamb shrinkage, bacterial counts and palatability, Journal of Animal Science, 42, 1167, 10.2527/jas1976.4251167x
Smulders, 1995, Prevention by microbial decontamination; the surface treatments of meat by organic acids, 253
Snedcor, 1967, 593
Strange, 1974, Simplified method for measuring meat color, Journal of Food Science, 39, 988, 10.1111/j.1365-2621.1974.tb07293.x
Surve, 1991, Preservative effect of combination of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature, Meat Science, 29, 309, 10.1016/0309-1740(91)90010-N
Woolthuis, 1985, Microbial decontamination of calf carcasses by lactic acid sprays, Journal of Food Protection, 48, 832, 10.4315/0362-028X-48.10.832
Ziauddin, 1988, Studies on physico-chemical characteristics and shelf-life of buffalo meat
Ziauddin, 1992, Effect of ginger extract on shelf-life and physico-chemical characteristics of meat stored at ambient temperature, Mysore Journal of Agricultural Science, 26, 317
Ziauddin, 1994, A study on microbial profile of buffalo carcasses processed in local slaughter units, Indian Journal of Comparative Microbiology, Immunology and Infectious Diseases, 15, 61
Ziauddin, 1995, Effect of lactic acid, ginger extract and sodium chloride on quality and shelf-life of refrigerated buffalo meat, Journal of Food Science and Technology, 32, 126
