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  • The efficacy of surface decontamination of beef carcasses was studied under industrial conditions. The combination of steaming (0.6xMPa) and spraying with 2% solution of lactic acid (PURAC) was applied at the end of the slaughter line (about 30 min postmortem). The total counts of psychrophilic and mesophilic microorganisms in surface layer (5xmm) were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective; the surface microbial counts were reduced by more than one decimal order immediately after the treatment. During cold storage, the growth of microorganisms on the surface of treated carcasses was slowed down compared to control samples. It can be explained by particular effect of lactate ions. The effect of decontamination treatment was higher in the case of more contaminated samples. The treatment mentioned is not recommended as a solution in the case of insufficient hygiene but for the increasing of the production security in the case of an accide
  • The efficacy of surface decontamination of beef carcasses was studied under industrial conditions. The combination of steaming (0.6xMPa) and spraying with 2% solution of lactic acid (PURAC) was applied at the end of the slaughter line (about 30 min postmortem). The total counts of psychrophilic and mesophilic microorganisms in surface layer (5xmm) were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective; the surface microbial counts were reduced by more than one decimal order immediately after the treatment. During cold storage, the growth of microorganisms on the surface of treated carcasses was slowed down compared to control samples. It can be explained by particular effect of lactate ions. The effect of decontamination treatment was higher in the case of more contaminated samples. The treatment mentioned is not recommended as a solution in the case of insufficient hygiene but for the increasing of the production security in the case of an accide (en)
  • The efficacy of surface decontamination of beef carcasses was studied under industrial conditions. The combination of steaming (0.6xMPa) and spraying with 2% solution of lactic acid (PURAC) was applied at the end of the slaughter line (about 30 min postmortem). The total counts of psychrophilic and mesophilic microorganisms in surface layer (5xmm) were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective; the surface microbial counts were reduced by more than one decimal order immediately after the treatment. During cold storage, the growth of microorganisms on the surface of treated carcasses was slowed down compared to control samples. It can be explained by particular effect of lactate ions. The effect of decontamination treatment was higher in the case of more contaminated samples. The treatment mentioned is not recommended as a solution in the case of insufficient hygiene but for the increasing of the production security in the case of an accide (cs)
Title
  • Decontamination of beef carcasses using steaming and lactic acid (en)
  • Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou
  • Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou (cs)
skos:prefLabel
  • Decontamination of beef carcasses using steaming and lactic acid (en)
  • Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou
  • Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou (cs)
skos:notation
  • RIV/60461373:22330/04:00013031!RIV06-MZE-22330___
http://linked.open.../vavai/riv/strany
  • 209;214
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QE0186)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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  • 559658
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/04:00013031
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Steam; Lactic acid; Beef; Carcasses; Decontamination (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [06C9F26A6A54]
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  • Detva, SR
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  • 6.konferencia Výživa - potraviny- legislativa
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http://linked.open...vavai/riv/projekt
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http://linked.open...iv/tvurceVysledku
  • Houška, Milan
  • Pipek, Petr
  • Jeleníková, Jarmila
  • Šikulová, Markéta
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská technická univerzita v Bratislave. Vydavateľstvo STU
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  • 80-227-2155-7
http://localhost/t...ganizacniJednotka
  • 22330
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