Evaluation of combination treatment processes for the microbial decontamination of pork trim.

@article{Castelo2001EvaluationOC,
  title={Evaluation of combination treatment processes for the microbial decontamination of pork trim.},
  author={M M Castelo and Dong-Hyun Kang and Gregory R. Siragusa and Mohammad Koohmaraie and Elaine D. Berry},
  journal={Journal of food protection},
  year={2001},
  volume={64 3},
  pages={335-42}
}
Combination treatment processes for the microbial decontamination of pork trim were developed and evaluated. Lean pork trim tissue (LPT) and fat-covered pork trim tissue (FPT) inoculated with swine feces were treated with intervention processes as follows: (i) control (untreated), (ii) water (15 degrees C, 120 s), (iii) water followed by lactic acid wash (15 degrees C, 75 s), (iv) combination 1 (water plus hot water [65.5 degrees C, 15 s] plus hot air [510 degrees C, 60 s] plus lactic acid), (v… CONTINUE READING