Carcass rinse B Coliforms and Beef fore quarter There was no significant difference in Johnson, M.G., T.C. Titus, – growth sprayed with numbers of coliform and L.H. McCaskill, and J.C. S. aureus S. aureus hypochlorus acid, from day 0 to day 13 between beef Acton. 1979. Bacterial 200 mg/L, pH with hypochlorus acid and without, counts on surfaces of 6.5 at 100 lbs/in2 however, the beef trim started with carcasses and in ground beef for 12 seconds at higher levels of contamination. from carcasses sprayed or 16°C ground, not sprayed with packaged in low hypochlorous acid. Journal oxygen permeable of Food Science. 44 (1) film at 2°C 169-173. Frozen boneless lean beef, ground, packaged in low oxygen permeable film stored at 2°C Beef fore quarters; ground, packaged in low oxygen permeable film stored at 2°C
Carcass rinse B – Coliforms and S. aureus growth Beef fore quarter sprayed with hypochlorus acid, 200 mg/L, pH at 100 lbs/in2 for 12 seconds at 16°C ground, packaged in low oxygen permeable film at 2°C There was no significant difference in numbers of coliform and S. aureus from day 0 to day 13 between beef with hypochlorus acid and without, however, the beef trim started with higher levels of contamination. Johnson, M.G., T.C. Titus, L.H. McCaskill, and J.C. Acton. 1979. Bacterial counts on surfaces of carcasses and in ground beef from carcasses sprayed or not sprayed with hypochlorous acid. Journal of Food Science. 44 (1) 169-173. Frozen boneless lean beef, ground, packaged in low oxygen permeable film stored at 2°C Beef fore quarters; ground, packaged in low oxygen permeable film stored at 2°C 6.5