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Keywords:

  • beef;
  • foot-and-mouth;
  • virus;
  • heat;
  • irradiation

ABSTRACT

Various traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food-and-mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradiation.