Hot processed beef--microbiological characteristics

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Show simple item record Lee, C.Y. Kastner, Curtis L. Dikeman, Michael E. Hunt, Melvin C. Kropf, Donald H. Lyon, M. Fung, Daniel Y. C. 2011-02-09T14:17:28Z 2011-02-09T14:17:28Z 2011-02-09
dc.description.abstract To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, the microbial characteristics of the product must be evaluated. This is particularly true for hot-processed cuts that are packaged and boxed prior to complete chilling--a practice that facilitates handling. An adequate chilling rate the first several hours postmortem is extremely important to the microbiological quality and shelf life of meat. Therefore, in order to insure an acceptable hot-processed beef product, this study was designed to establish chilling rates necessary to satisfactorily control microbial activity in hot-boned beef. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1980 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 377 en_US
dc.subject Beef en_US
dc.subject Hot-processed beef en_US
dc.subject Microbiological quality en_US
dc.subject Shelf life en_US
dc.title Hot processed beef--microbiological characteristics en_US
dc.type Conference paper en_US 1980 en_US
dc.citation.spage 7 en_US
dc.description.conference Cattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980 en_US
dc.contributor.authoreid dfung en_US
dc.contributor.authoreid ckastner en_US
dc.contributor.authoreid mdikeman en_US

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