Hygienic and technological advantages of microwave heat treatment of frozen meat in production conditions

The examinations showed that frozen beef treated by microwave heat had a slightly increased total number of microorganisms, 655/g, in comparison to the average number, 602/g. The number of microorganisms in meat treated by heat in a conventional manner kept growing due to the temperature and duratio...

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Bibliographic Details
Published inTehnologija mesa Vol. 27; no. 12
Main Authors Anic, N. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia)), Zivkovic, J, Anic, K
Format Journal Article
LanguageEnglish
Published 01.12.1986
Subjects
CARNE CONGELADA
CARNE DE RES
COCINADO POR MICROONDAS
CUISSON MICROONDES
DURACION
DUREE
MICROORGANISME
MICROORGANISMOS
TEMPERATURA
TEMPERATURE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE BOVINE
VIANDE CONGELEE
YOUGOSLAVIE
YUGOSLAVIA
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Summary:The examinations showed that frozen beef treated by microwave heat had a slightly increased total number of microorganisms, 655/g, in comparison to the average number, 602/g. The number of microorganisms in meat treated by heat in a conventional manner kept growing due to the temperature and duration of heat treatment and was 5.1 times higher than before the treatment. The results obtained indicated certain technological advantages of microwave heat treatment of frozen beef.
Bibliography:Q02
Q03
9100390
ISSN:0494-9846