We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75°C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P<0.01) and had better overall acceptability (P<0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes.
Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus
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MARCELO O. MASANA, NORBERTO A. FONDEVILA, MARIA M. GALLINGER, JORGE A. LASTA, H. RICARDO RODRIGUEZ, BEATRIZ GONZALEZ; Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus. J Food Prot 1 February 1995; 58 (2): 165–169. doi: https://doi.org/10.4315/0362-028X-58.2.165
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