[Effect of heating beef at 55 degrees C on the growth of Clostridium perfringens and Staphylococcus aureus].
A tenderizing method has been set up for beef meat by heating be at 55 degrees C. The present paper deals with informations about the pieces of meat which could treated by this method and particularly about the growth of Clostridium perfringens and Staphylococcus aureus. Our results show that pieces of meat the dimensions of which are 8.8.8. cm seem to be usable without danger for the consumers.
D000818:Animals; D002417:Cattle; D003016:Clostridium perfringens / Q000254:growth & development*; D005506:Food Contamination; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D012034:Refrigeration; D013171:Spores, Bacterial / Q000254:growth & development; D013211:Staphylococcus aureus / Q000254:growth & development*
Influence du chauffage à 55 degr'es C de la viande de boeuf sur la croissance de Clostridium perfringens et de Staphylococcus aureus.