Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus

We determined the virucidal effectiveness against foot-andmouth 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...

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Autores principales:	Masana, M.O., Fondevila, N.A., Gallinger, M.M., Lasta, J.A., Ricardo Rodriguez, H., Beatriz, G.
Formato:	JOUR
Materias:	Beef cooking FMDV inactivation Foot-and-mouth disease virus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_0362028X_v58_n2_p165_Masana
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spelling	todo:paper_0362028X_v58_n2_p165_Masana2023-10-03T15:26:46Z Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus Masana, M.O. Fondevila, N.A. Gallinger, M.M. Lasta, J.A. Ricardo Rodriguez, H. Beatriz, G. Beef cooking FMDV inactivation Foot-and-mouth disease virus We determined the virucidal effectiveness against foot-andmouth 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 Copyright © International Association of Milk, Food and Environmental Sanitarians. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Beef cooking FMDV inactivation Foot-and-mouth disease virus
spellingShingle	Beef cooking FMDV inactivation Foot-and-mouth disease virus Masana, M.O. Fondevila, N.A. Gallinger, M.M. Lasta, J.A. Ricardo Rodriguez, H. Beatriz, G. Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
topic_facet	Beef cooking FMDV inactivation Foot-and-mouth disease virus
description	We determined the virucidal effectiveness against foot-andmouth 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 Copyright © International Association of Milk, Food and Environmental Sanitarians.
format	JOUR
author	Masana, M.O. Fondevila, N.A. Gallinger, M.M. Lasta, J.A. Ricardo Rodriguez, H. Beatriz, G.
author_facet	Masana, M.O. Fondevila, N.A. Gallinger, M.M. Lasta, J.A. Ricardo Rodriguez, H. Beatriz, G.
author_sort	Masana, M.O.
title	Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_short	Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_full	Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_fullStr	Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_full_unstemmed	Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
title_sort	effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
url	http://hdl.handle.net/20.500.12110/paper_0362028X_v58_n2_p165_Masana
work_keys_str_mv	AT masanamo effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus AT fondevilana effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus AT gallingermm effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus AT lastaja effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus AT ricardorodriguezh effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus AT beatrizg effectoflowtemperaturelongtimethermalprocessingofbeefcutsonthesurvivaloffootandmouthdiseasevirus
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Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus

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