| 摘要 |
<p>The carcasses are treated by spraying them with a spray of aqs. ClO2 in a concn. sufficient to prevent the protein synthesis mechanism of bacteria on the skin surface but insufficient to bleach the skin pigment. The hog carcasses are then transferred to a chilling room and the soln. sprayed on intermittently,. while the carcasses are being chilled, for a period sufficient to prevent the protein synthesis mechanism but not long enough to bleach. By using the (dilute) solns., bleaching is avoided while maintaining bactericidal/bacteriostatic action. Off-odours and flavours are also avoided.</p> |
