[55摄氏度加热牛肉对产气荚膜梭菌和金黄色葡萄球菌生长的影响]

[Effect of heating beef at 55 degrees C on the growth of Clostridium perfringens and Staphylococcus aureus].

作者信息

Labadie J, Boucheteil M, Laroche M

出版信息

Zentralbl Bakteriol Mikrobiol Hyg B. 1984 Jan;178(5-6):542-50.

Abstract

A tenderizing method has been set up for beef meat by heating be at 55 degrees C. The present paper deals with informations about the pieces of meat which could treated by this method and particularly about the growth of Clostridium perfringens and Staphylococcus aureus. Our results show that pieces of meat the dimensions of which are 8.8.8. cm seem to be usable without danger for the consumers.

摘要

已建立一种通过在55摄氏度加热牛肉来使其嫩化的方法。本文探讨了可采用该方法处理的肉块信息，特别是关于产气荚膜梭菌和金黄色葡萄球菌的生长情况。我们的结果表明，尺寸为8×8×8厘米的肉块似乎可供消费者安全使用。