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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1995
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| 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 |
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| Sumario: | 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. |
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