title: Extending the storage life of chilled beef: microwave processing.
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.
authors.affiliation: Department of Food Science and Technology, UNSW, Sydney, Australia.
authors.forename: J L
authors.initials: JL
authors.lastname: Paterson
authors.forename: P M
authors.initials: PM
authors.lastname: Cranston
authors.forename: W H
authors.initials: WH
authors.lastname: Loh
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D005519:Food Preservation; D008460:Meat / Q000382:microbiology / Q000528:radiation effects*; D008872:Microwaves