Abstract
This study investigates whether it is possible to use microwave technology to reduce the bacterial load of meat to such an extent that shelf-life is extended while the product retains the appearance of fresh meat. It investigates the use of microwaves in raising the surface temperature of vacuum-packed beef steak, recording the total aerobic and anaerobic bacterial count, the appearance of the meat and the amount of purging of meat juices within the package.
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Schedule a callMore From: Journal of Microwave Power and Electromagnetic Energy
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