High-temperature tenderizing of beef sides: bacterial considerations.
AUTOR(ES)
Wilhelm, K E
RESUMO
A microbiological study of an experimental beef-tenderizing treatment, in which lean sides are held at 37 degrees C until transfer to a chiller at 3 h postmortem, was made. The treatment did not cause a significant increase in bacterial numbers or a proliferation of potential pathogens or food-spoiling organisms.
