High-temperature tenderizing of beef sides: bacterial considerations.
A microbiological study of an experimental beef-tenderizing treatment, in which lean sides are held at 37 degrees C until transfer to a chiller at 3 h postmortem, was made. The treatment did not cause a significant increase in bacterial numbers or a  proliferation of potential pathogens or food-spoiling organisms.
D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002417:Cattle; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat; D013696:Temperature