Today, Brent shows us how beef processors use steam to protect consumers against E-Coli and Salmonella. Americans consume more than 25 billion pounds of beef each year. In order to prevent the spread of disease, plants use steam pasteurization during beef processing.
More about the role of steam in pasteurization
Since 1996, U.S. beef processing plants have used this as a fast and cost-effective method to treat meat products. Steam has its advantages over hot water due to the amount of energy released when steam changes back into a liquid, achieving a more rapid rise in the surface temperature of the meat.
As the carcass is placed inside of the steam chamber, nozzles release the steam at about 190 degrees for about 10-15 seconds. Since the heating process can change the color of the beef to gray, the processors rapidly cool the meat by placing it in a holding cooler to bring back the rosy color.
Watch the video below to learn more about the role steam plays with the pasteurization process. Be sure to subscribe to our YouTube channel and tune in every Friday for our latest Steam Culture.
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