Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef

doi:10.7506/spkx1002-6630-20180625-465

Abstract

Abstract: Numerous research efforts have been made to develop decontamination technologies to reduce microbial levels on carcasses and chilled meat in order to extend the shelf life and to increase the safety of meat. Therefore, the recent progress in the development of decontamination technologies for beef carcasses and chilled beef is summarized in this article. Physical decontamination technologies including carcass trimming, water spraying, thermal sterilization, ultraviolet sterilization and cold atmospheric plasma and chemical ones including spraying of organic acid and peroxyacetic acid are covered. At the same time, the advantages and disadvantages of each technology are listed. Overall, water spraying combined with lactic acid spraying is both economical and effective in reducing microbial levels on beef carcasses. This review may provide evidence for meat industries to choose reasonable measures to reduce bacterial contamination.

Key words: beef carcasses, slaughter, decontamination technology, lactic acid, peroxyacetic acid

CLC Number:

TS251.41

HAN Jina, ZHANG Jia, LUO Xin, ZHU Lixian, LIANG Rongrong, ZHANG Yimin, YANG Zhengang. Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef[J]. FOOD SCIENCE, 2019, 40(15): 330-337.

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Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef

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