牛胴体的高温嫩化：细菌方面的考量
High-temperature tenderizing of beef sides: bacterial considerations.
作者信息
Wilhelm K E, Marsh B B, Lochner J V
出版信息
Appl Environ Microbiol. 1982 Nov;44(5):1244-5. doi: 10.1128/aem.44.5.1244-1245.1982.
Abstract
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.
摘要
对一种实验性牛肉嫩化处理进行了微生物学研究，该处理方法是将牛腰肉在37摄氏度下保存，直至死后3小时转移至冷却器中。该处理并未导致细菌数量显著增加，也未导致潜在病原体或食物腐败微生物的增殖。
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