Results 251 to 260 of about 34,293 (277)

An alternative process for cleaning knives used on meat slaughter floors

International Journal of Food Microbiology, 2007
Traditionally on slaughter floors operator knives are cleaned by rinsing in hand wash water at 20-40 degrees C followed by brief immersion in baths termed "sterilisers" which contain water no cooler than 82 degrees C. Under Australian legislation, both domestic and export, it is possible for a meat processing establishment to apply to the Controlling ...
Ian, Eustace, Jocelyn, Midgley, Charles, Giarrusso, Chris, Laurent, Ian, Jenson, John, Sumner   +5 more
openaire   +2 more sources

Cleaning and disinfection of knives in the meat industry.

Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene, 1985
The effect of disinfection of knives with water of 82 degrees C (180 degrees F) strongly depends on the amounts of protein and fat present on the tools. When fats or proteins are absent, even a high bacterial contamination on a stainless steel plate will be completely eliminated by immersion in water of 82 degrees C during 1 s, whereas even after 10 s ...
J M, Snijders, M H, Janssen, G P, Corstiaensen, G E, Gerats   +3 more
openaire   +1 more source

Cleaning and disinfection practice in the meat industries of Europe.

Revue scientifique et technique (International Office of Epizootics), 1995
The application and efficacy of cleaning and disinfection methods are reviewed, together with the relevant European and French legislation. European Commission Hygiene Directive 93/43/EEC of 14 June 1993 proposes the adoption of hazard analysis and critical control points (HACCP) for the meat industry, and this includes cleaning and disinfection. It is
G, Salvat, P, Colin
openaire   +1 more source

Clean meat: Boon or bane?

Indian Journal of Small Ruminants (The), 2020
Y.P. Gadekar, Arvind Soni, A.K. Shinde, G. Kandeepan   +3 more
openaire   +1 more source

Clean meat: techniques for meat production and its upcoming challenges

Animal Biotechnology, 2022
Uday S Annapure, Annapure Uday S
exaly  

Are two reasons better than one? How natural and ethical appeals influence consumer preferences for clean meat

Journal of Retailing and Consumer Services, 2023
Felix Septianto, Billy Sung, Chien Duong   +2 more
exaly  

Fremtidens kødproduktion baseret på clean meat

2019
Fremtidens kødproduktion vil blive baseret på stamceller udtaget fra muskler og måske branded som ”Aldrig født - aldrig slagtet”. Det kommende produkt har mange navne dækkende stort set over det samme: ”clean meat”, in vitro meat, artificial meat, etc. I august, 2013 blev verdens første in vitro burger produceret og præsenteret ved en pressekonference ...
Oksbjerg, Niels, Therkildsen, Margrethe
openaire   +1 more source

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Food Research International, 2021
Ume Roobab, Abdul Waheed Khan, JOSÉ M Lorenzo   +2 more
exaly  

Novel products and advertising visuals: the mediating role of perceived luxuriousness on willingness to try clean meat products

International Journal of Advertising, 2023
Felix Septianto, Sara Quach, Park Thaichon   +2 more
exaly  

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

International Journal of Food Science and Technology, 2022
Ume Roobab, Muhammad Modassar Ali Nawaz Ranjha, Xin-An Zeng   +2 more
exaly