摘要 : Microbial contamination occurring during slaughter, transport, deboning and further processing of meat is mostly limited on the surface of the carcass. A short-time decontamination process for meat surface decontamination is descr... 展开 Microbial contamination occurring during slaughter, transport, deboning and further processing of meat is mostly limited on the surface of the carcass. A short-time decontamination process for meat surface decontamination is described. The process is based on a saturated steam technology, with rapid evaporation of the condensate layer from the meat surface, assuring strong mechanical decontamination. As the intensity and efficiency of the process are limited by the heat-derived colour changes caused by the steam treatment, some orientating tests were conducted to calculate the effects of various time-temperature conditions. The required conditions for the effective decontamination of fresh meat, i.e. at 90 degrees C for 12 seconds, were found to cause an unacceptable greying of the meat surface. Also, the reduction in total viable count was examined under several conditions on the meat surface. On meat pieces with a layer of connective tissue and rind, the total viable count was decreased. This method can be applied against hazardous microorganisms in typical products, such as Salmonella in raw sausages or Staphylococcus aureus in smoked pork belly. 收起