Liha töötlemine
(2004) evaluated the above
surface moisture when cooling below 0°C chemicals in simulated spray-chilling of beef
occurs or due to the evaporative water losses adipose tissue and found that CPC, followed
on the carcass surface (Sheridan 2004; by lactic acid, were the most effective chemi-
Simpson et al. 2006). However, chilling is a cal agents, followed by PAA and ASC.
step for control of microbial growth rather However, acid-habituated E. coli O157:H7
than a decontamination intervention, since it cells (in acidic washings of pH 4.12) remained
relies mainly on cold temperatures, unless at higher levels than non-acid-habituated cul-
pre-chilling decontamination interventions tures after 10 hours of spray-chilling with
have been applied, or antimicrobials are CPC and after spray-chilling with lactic acid
added into the spray-chilling water, which, and 48 hours of storage of chilled tissues at
annaabi.ee 
