Artículo

Masana, M.O.; Fondevila, N.A.; Gallinger, M.M.; Lasta, J.A.; Ricardo Rodriguez, H.; Beatriz, G. "Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus" (1995) Journal of Food Protection. 58(2):165-169
Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

We determined the virucidal effectiveness against foot-andmouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75 °C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P<0.01) and had better overall acceptability (P<0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes Copyright © International Association of Milk, Food and Environmental Sanitarians.

Registro:

Documento: Artículo
Título:Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
Autor:Masana, M.O.; Fondevila, N.A.; Gallinger, M.M.; Lasta, J.A.; Ricardo Rodriguez, H.; Beatriz, G.
Filiación:Instituto de Tecnología de Carnes, Buenos Aires, Argentina
Instituto de Virologia, CICV, INTA CC. 77, 1708 Morón, Buenos Aires, Argentina
Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Capital Federal, Buenos Aires, Argentina
Palabras clave:Beef cooking; FMDV inactivation; Foot-and-mouth disease virus
Año:1995
Volumen:58
Número:2
Página de inicio:165
Página de fin:169
DOI: http://dx.doi.org/10.4315/0362-028X-58.2.165
Título revista:Journal of Food Protection
Título revista abreviado:J. Food Protection
ISSN:0362028X
CODEN:JFPRD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v58_n2_p165_Masana

Referencias:

  • Bachrach, H.L., Breese Jr., S.S., Callis, J.J., Hess, W.R., Patty, R.E., Inactivation of foot-and-mouth disease virus by pH and temp changes and by formaldehyde (1957) Proc. Soc. Exp. Biol. Med., 95, pp. 147-152
  • Beauchemin, M., Sous-vide technology (1990) Proc. 43rd Rec. Meat Conf. Nat. Live Stock and Meat Board, , Chicago, IL
  • Blackwell, J.H., Internationalism and survival of foot-andmouth disease virus in cattle and food products (1980) J. Dairy Sci., 63, pp. 1019-1030
  • Blackwell, J.H., Nolan, E.J., Rickansrud, D.A., Total caloric input of a thermal process as an index of lethality for footand-mouth disease virus (1988) J. Food Sci., 53, pp. 185-190
  • Blackwell, J.H., Rickansrud, D.A., Ingredient effects on the thermal inactivation of foot-and-mouth disease virus in formulated, comminuted meat products (1989) J. Food. Sci., 55, pp. 1479-1484
  • Blackwell, J.H., Rickansrud, D.A., McKercher, P.D., McVicar, J.W., Effect of thermal processing on the survival of footand-mouth disease virus in ground meat (1982) J. Food. Sci., 47, pp. 388-392
  • Buck, E.M., Hickey, A.M., Rosenau, J., Low temperature air oven vs. water bath for the preparation of rare beef (1979) J. Food. Sci., 44, pp. 1602-1605
  • Cottral, G.E., Persistence of foot-and-mouth disease virus in animals, their products and the environment (1969) Bull. Off. Int. Epiz., 71, p. 549
  • Garcia Vidal, W., Blackwell, J.H., Correa, C.A., Huertas, S., Urrestarazú, V., Virucidal effectiveness of flexible pouch processing of meat products prepared from foot-and-mouth disease affected cattle (1988) J. Food Sci., 53, pp. 1650-1652
  • House, C., House, J.A., Evaluation of techniques to demonstrate foot-and-mouth virus disease in bovine tongue epithelium: Comparison of the sensitivity of cattle, mice, primary cell cultures, cryopreserved cell cultures and established cell lines (1989) Vet. Microbiol., 20, pp. 99-109
  • Laakkonen, E., Wellington, G.H., Sherbon, J.H., Lowtemperature, long-time heating of bovine muscle (1970) J. Food Sci., 35, pp. 175-177
  • Lasta, J.A., Blackwell, J.H., Sadir, A., Gallinger, M., Marcovecchio, F., Zamorano, M., Ludden, B., Rodriguez, R., Combined treatments of heat, irradiation and pH effects on infectivity of foot-andmouth disease virus in bovine tissues (1992) J. Food. Sci., 57, pp. 36-39
  • Machado Jr., M.A., AFTOSA (1969) Historical survey of foot-and mouth-disease and inter-American relations, , State University of New York Press, Albany, NY
  • Meilgaard, M., Civille, G., Carr, B., (1988) Sensory Evaluation Techniques, p. 42. , Ch. 5, CRC Press, Inc
  • Pellegrino, J.M., (1993), Personal communication. Meat Promotion Office, Secretaría de Agricultura Ganadería y Pesca, Argentina; Penfield, M.P., Meyer, B.H., Changes in tenderness and collagen of beef semitendinosus muscle heated at two rates (1975) J. Food. Sci., 40, pp. 150-154
  • Winner, B.J., (1971) Statistical Principles in Experimental Design, , McGraw Hill Book Company, New York, NY

Citas:

---------- APA ----------
Masana, M.O., Fondevila, N.A., Gallinger, M.M., Lasta, J.A., Ricardo Rodriguez, H. & Beatriz, G. (1995) . Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus. Journal of Food Protection, 58(2), 165-169.
http://dx.doi.org/10.4315/0362-028X-58.2.165
---------- CHICAGO ----------
Masana, M.O., Fondevila, N.A., Gallinger, M.M., Lasta, J.A., Ricardo Rodriguez, H., Beatriz, G. "Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus" . Journal of Food Protection 58, no. 2 (1995) : 165-169.
http://dx.doi.org/10.4315/0362-028X-58.2.165
---------- MLA ----------
Masana, M.O., Fondevila, N.A., Gallinger, M.M., Lasta, J.A., Ricardo Rodriguez, H., Beatriz, G. "Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus" . Journal of Food Protection, vol. 58, no. 2, 1995, pp. 165-169.
http://dx.doi.org/10.4315/0362-028X-58.2.165
---------- VANCOUVER ----------
Masana, M.O., Fondevila, N.A., Gallinger, M.M., Lasta, J.A., Ricardo Rodriguez, H., Beatriz, G. Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus. J. Food Protection. 1995;58(2):165-169.
http://dx.doi.org/10.4315/0362-028X-58.2.165