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Appl Environ Microbiol. 1982 November; 44(5): 1244-1245

High-temperature tenderizing of beef sides: bacterial considerations.

K E Wilhelm, B B Marsh and J V Lochner

ABSTRACT

A microbiological study of an experimental beef-tenderizing treatment, in which lean sides are held at 37 degrees C until transfer to a chiller at 3 h postmortem, was made. The treatment did not cause a significant increase in bacterial numbers or a proliferation of potential pathogens or food-spoiling organisms.

Appl Environ Microbiol. 1982 November; 44(5): 1244-1245






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