Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus

We determined the virucidal effectiveness against foot-andmouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75 °C for extended periods, the respective processing...

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Guardado en:
Detalles Bibliográficos
Publicado: 1995
Materias:
Beef cooking
FMDV inactivation
Foot-and-mouth disease virus
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v58_n2_p165_Masana
http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0362028X_v58_n2_p165_Masana
record_format dspace
spelling paper:paper_0362028X_v58_n2_p165_Masana2023-06-08T15:34:57Z Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus Beef cooking FMDV inactivation Foot-and-mouth disease virus We determined the virucidal effectiveness against foot-andmouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75 °C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P<0.01) and had better overall acceptability (P<0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes Copyright © International Association of Milk, Food and Environmental Sanitarians. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v58_n2_p165_Masana http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Beef cooking
FMDV inactivation
Foot-and-mouth disease virus
spellingShingle Beef cooking
FMDV inactivation
Foot-and-mouth disease virus
Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
topic_facet Beef cooking
FMDV inactivation
Foot-and-mouth disease virus
description We determined the virucidal effectiveness against foot-andmouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75 °C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P<0.01) and had better overall acceptability (P<0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes Copyright © International Association of Milk, Food and Environmental Sanitarians.
title Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_short Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_full Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_fullStr Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_full_unstemmed Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_sort effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v58_n2_p165_Masana
http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
_version_ 1768543704850628608

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