Comparative Effect of Different Types of Water used in Immersing Beef on Reducing their Bacterial Contamination
Comparative Effect of Different Types of Water used in Immersing Beef on Reducing their Bacterial Contamination
M.J.Al-Saadi*, Dahfir A. Alobaidi, Jassim E.Q.Al-Musawi
Rates of total aerobic bacteria present in beef samples after 3 minutes of exposure to different types of washing water. G1: without wash, G2: tap water, G3: distilled water, G4: magnetized water, G5: ozone water.
Rates of total aerobic bacteria present in beef samples after 6 minutes of exposure to different types of washing water. G1: without wash, G2: tap water, G3: distilled water, G4: magnetized water, G5: ozone water.
Bacterial counting following soaking of meat with different types of washing water for 3 minutes. A: without soaking, B: soaking in tap water, C: soaking in distilled water, D: soaking in magnetic water, E: soaking in ozonized water.
Bacterial counting following soaking of meat with different types of washing water for 3 minutes. A: without soaking, B: soaking in tap water, C: soaking in distilled water, D: soaking in magnetic water, E: soaking in ozonized water.
