| 摘要 |
A process is described for reducing the number of viable microbes, particularly Campylobacter species, present on the surface of meat, especially poultry. The process comprises the steps of rapidly cooling the surface membrane of a contaminated meat item to a given temperature, preferably between -5 and 2°C, and allowing the membrane to warm to a second temperature higher than the first temperature and preferably below 4°C. The process is sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat as monitored by the level of β-hydroxyacyl-CoA dehydrogenase (HADH) activity in the muscle tissue. The cooling may be achieved by exposure to a cryogen. |
