Liha töötlemine
added into the spray-chilling water, which, and 48 hours of storage of chilled tissues at
combined with cold temperatures, may lead 1°C (Stopforth et al. 2004). Commercial
to the death of injured cells. Indeed, chilling evaluation of spray-chilling in three poultry
of pig, lamb, and beef carcasses with cold processing plants showed that chlorine (20–
water may increase numbers of psychro- 50 ppm) and ClO2 (500–1200 ppm ASC)
trophs and inhibit growth of E. coli and coli- spray-chilling caused up to 1.2 log10 CFU/
forms (Gill and Bryant 1997a; Gill and Jones cm2 reductions of APC and TCC on poultry
1997b; Jericho et al. 1998). In a study moni- carcasses (Stopforth et al. 2007). A mixture
toring the microbiological changes on the of peracetic acid and hydrogen peroxide
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