New technology and equipment for industrial inactivation of FMDV in Hamburg and meat products

摘要

The invention of a new technology for the production of meat and foot-and-mouth disease is described, Foot and mouth disease virus (VFA) was discontinued at least in meat hamburgers containing infected lymph nodes. It was characterized by the fact that FMDV hamburgers were continuously burned at 210 ℃ for 133 seconds and in an oven for 20 minutes. The process includes the following steps: (a) cutting meat;By up to 30% fat tenorA half inch disk (b) Taste and add additives. (c) Mix. (d) Stab with 0.3 cm disk. (e) Make hamburgers weighing not more than 115 grams, diameter not more than 1 inch, and non fur size not more than 5 inches. (f) Placing witnesses in some units,Temperature indicator panel. (g) Cook in a gas-fired barbecue for 133 seconds at a temperature not lower than 210 ℃ (H) cook in a moist hot oven for 20 minutes until the product reaches the center temperature of 99.7 ℃. On the way to Hamburg barbecue.