Hygienic and technological advantages of microwave heat treatment of frozen meat in production conditions
1986
Anic, N. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia)) | Zivkovic, J. | Anic, K.
The examinations showed that frozen beef treated by microwave heat had a slightly increased total number of microorganisms, 655/g, in comparison to the average number, 602/g. The number of microorganisms in meat treated by heat in a conventional manner kept growing due to the temperature and duration of heat treatment and was 5.1 times higher than before the treatment. The results obtained indicated certain technological advantages of microwave heat treatment of frozen beef.
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