Steam-Vacuum Treatment of Pig Carcass Surfaces
The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color ch...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2026-02-01
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| Serie: | Journal of Food Protection |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S0362028X2500239X |
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