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
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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
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Palabras clave: | Beef cooking; FMDV inactivation; Foot-and-mouth disease virus |
Año: | 1995
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Volumen: | 58
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Número: | 2
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Página de inicio: | 165
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Página de fin: | 169
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DOI: |
http://dx.doi.org/10.4315/0362-028X-58.2.165 |
Título revista: | Journal of Food Protection
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Título revista abreviado: | J. Food Protection
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ISSN: | 0362028X
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CODEN: | JFPRD
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v58_n2_p165_Masana |
Referencias:
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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