Liha töötlemine
chambers with or without intermittent spray- ments and the subsequent death or inability
ing (or misting) carcasses with cold water for of cells to repair their damage during
variable durations within 12–24 hours, while chilling.
the total chilling process lasts 24–48 hours In addition to lactic acid, other chemical
(Dickson and Anderson 1991; Hippe et al. agents, such as 0.1 or 0.5% CPC, 0.05–0.1%
1991; Strydom and Buys 1995; Gill and ammonium hydroxide, 0.12% ASC, 0.02%
Bryant 1997a; Gill and Jones 1997b; Greer PAA, 0.01% NaOH, or 0.005% sodium
and Jones 1997; Stopforth and Sofos 2005; hypochlorite within 48 hours of chilling of
Simpson et al. 2006). Spray-chilling has been beef carcass at 3°C to 1°C have been reported
adopted in various beef plants because it to reduce inoculated E. coli O157:H7 by 1 to
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