Browsing Food Science Institute by Subject "Beef carcasses"

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Practical aspects of beef carcass traceabilityin commercial beef processing plants using an electronic identification system

Davis, J.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

The use of an electronic identification (EID) system in slaughter facilities holds great potential as a tool for animal and carcass traceability, if used as part of a comprehensive carcass tracking system. However, ...
Steam pasteurization to greatly reduce the incidence of pathogens on beef carcasses

Phebus, Randy; Kastner, Curtis L. (Kansas State University, 1998)
Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses

Schafer, D.E.; Kastner, Curtis L.; Phebus, Randall K.; Nutsch, Abbey L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)

A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of ...