Abstract
Twenty-four refrigeration trials at temperatures ranging from minus 13 degrees C to minus 195.8 degrees C were carried out on trichinous porcine meat samples ranging in size from 120 gm to 11 kg. The findings reaffirmed that Canadian regulations regarding refrigeration treatment of pork and pork products to destroy trichinae are satisfactory. Results also demonstrated the presence of a critical temperature about minus 30 degrees C below which trichinae in meat do not survive for any appreciable period of time.
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