Anderson M E, Marshall R T, Stringer W C, Naumann H D
U.S. Department of Agriculture, Science and Education Administration, 113 Eckles Hall, University of Missouri, Columbia, Missouri 65211 and Food Science and Nutrition Department, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1980 Jul;43(7):568-570. doi: 10.4315/0362-028X-43.7.568.
An experimental cleaning and sanitizing unit was used in cleaning and sanitizing (3.0% acetic acid) beef carcasses. It cleaned the carcasses sufficiently that they would pass the Acceptable Quality Level test of the Food Safety and Quality Service, U.S. Department of Agriculture. The sanitizing unit reduced the microbial population on the surface of the meat by an initial 1.49 logs; the difference between washed and washed and sanitized carcasses after 1 week (168 h) was 0.92 log. A slight gray cast developed within the top 1 mm of fat almost immediately after the acid was applied. Sensory panel members detected no adverse effects on the lean portion of steaks from sanitized carcasses. However, they detected a slight off-flavor in treated fat.
一个实验性的清洗消毒装置被用于清洗和消毒（3.0%的醋酸）牛肉胴体。它对胴体进行了充分清洗，使其能够通过美国农业部食品安全与质量服务局的可接受质量水平测试。该消毒装置使肉表面的微生物数量最初减少了1.49个对数级；清洗后和清洗并消毒后的胴体在1周（168小时）后的差异为0.92个对数级。在涂抹酸后几乎立即在脂肪顶部1毫米范围内出现了轻微的灰色。感官评价小组成员未检测到消毒后胴体牛排瘦肉部分有不良影响。然而，他们在处理过的脂肪中检测到了轻微的异味。
