Title:  Program Updates and Highlights-Steam Pasteurization to Greatly Reduce the Incidence of Pathogens on Beef Carcasses

Pub Number: MF2314
Description: Steam pasteurization: beef carcasses are placed in a closed chamber & sprayed with steam that condenses over entire carcass. The surface temperature of 195°F or 200°F kills nearly all pathogens.
Publication Date: January 1998
Resource Type: text
Format: pdf
Language: English
 

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http://www.oznet.ksu.edu/library/fntr2/mf2314.pdf (50 kb)

Note: Electronic only