Liha töötlemine
1997).
minutes was capable of reducing APC from One concern with hot water treatments is
approximately 3–4 and 2–3 log10 CFU/cm2 their potential undesirable effect on the
before treatment on skin and deboned subcu- appearance of carcass tissue. Hot water treat-
taneous meat, respectively, to <10 CFU/cm2 ments at 82°C for 10 seconds may cause tem-
(Avens et al. 2002). On scalded and/or pol- porary bleaching of the tissue, as the meat
ished uneviscerated pork carcasses, the regains its redness after chilling (Barkate et
maximum reported reduction of natural al. 1993). Other studies indicate that water
microbial contamination (e.g., mesophilic temperatures of 85°C for 10–20 seconds may
aerobic bacteria and E. coli) by commercial confer both substantial microbial reductions
application of hot water ranged from 2 and acceptable appearance of carcasses (Gill
to 3 log10/cm2 (Gill et al
annaabi.ee 
