B Contamination Lamb carcasses There was no difference between these C., J.A. Thornton, L. – of carcasses with dressed and rinsed two treatments. Aerobic plate counts Ketteringham, S.J. James. bacteria with 60°F (15°C) were reduced 1 log unit as compared 2000. Effect of steam water for 15 to carcasses that were not treated. condensation, hot water or seconds then chlorinated hot water subjected to steam immersion on bacterial condensation or numbers and quality of immersed in 194°F lamb carcasses. Journal of (90°C) water for 8 Food Engineering. 43 (4) seconds 219-225. Lamb carcasses Aerobic counts were reduced 1.6 dressed and rinsed logs as compared to carcasses that with 60°F (15°C) were not treated. water for 15 seconds then subjected immersed in 194°F (90°C) water with 250 ppm free chlorine by NaOCl for 8 seconds
B – Contamination of carcasses with bacteria Lamb carcasses dressed and rinsed with 60°F (15°C) water for 15 seconds then subjected to steam condensation or immersed in 194°F (90°C) water for 8 seconds There was no difference between these two treatments. Aerobic plate counts were reduced 1 log unit as compared to carcasses that were not treated. C., J.A. Thornton, L. Ketteringham, S.J. James. 2000. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses. Journal of Food Engineering. 43 (4) 219-225. Lamb carcasses dressed and rinsed with 60°F (15°C) water for 15 seconds then subjected immersed in 194°F (90°C) water with 250 ppm free chlorine by NaOCl for 8 seconds Aerobic counts were reduced 1.6 logs as compared to carcasses that were not treated.
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