Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot‐and‐Mouth Disease‐Affected Cattle
作者： W. GARCIA-VIDAL , J.H. BLACKWELL , C.A. CORREA , S. HUERTAS , V. URRESTARAZU
DOI: 10.1111/J.1365-2621.1988.TB07806.X
关键词:
摘要: Thermal processing of ground beef, beef cubes or slices in commercially popular flexible pouches, effectively inactivated foot-and-mouth disease (FMD) virus that had resulted from infection cattle. Cooking the meat products at 75°C for 20 min 80°C 15 was virucidal; however, FMD survived processed shorter time periods and/or lower temperatures. The schema described were limited to 200g samples these products. Postmortem decrease pH due electrical stimulation carcasses skeletal muscle but not lymph mode tissue.
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