Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Extending the Storage Life of Chilled Beef: Microwave Processing [PDF]
AUTHORS	J.L. Paterson, P.M. Cranston and W.H. Loh 1995 30 2 97-101
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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. Key Words: Microwave heating, Bacterial count, Shelf life, Meat.