Liha töötlemine
firmed (Aymerich et al. 2008). For example, nient knife-trimming by 0.5 log10 CFU/cm2.
Yilmaz et al. (2005) showed 2 log10 CFU/g Others have found that a novel vacuum-
reductions in total microbial flora after micro- steam-vacuum cycle treatment reduces
waving meat balls at 2,450 MHz frequency, microbial counts on smaller animal carcasses
in an 800 W oven, for 300 seconds. The major such as fish (Kozempel et al. 2001).
technical drawback of high-frequency heating Skinned carcasses can be rinsed with
is nonuniform heating. Aymerich et al. (2008) aqueous solutions of food-grade organic
noted that radiofrequency heating and micro- acids (1.5 to 2.5%), such as acetic, lactic, or
waves tend to create cold and hot spots within citric acid (USDA-FSIS 1996). Snijders et al.
meat products due to differences in geometry, (1985) showed that lactic acid treatment,
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