Abstract：The process optimization for the ultrasonic cleaning of bovine tripe was carried out by investigating the influence of ultrasonic power, cleaning time and temperature on the cleanliness and total bacterial count (TBC) of bovine tripe. Results showed that the cleanliness and TBC of bovine tripe could be improved effectively by the treatment with an ultrasonic power of 350 W for 30 min at 25 ℃ to 0.93 ± 0.26 and (5.04 ± 1.53) (lg(CFU/g)), respectively.
蔡 丹，张大力，盛 悦，宫田娇，原秀玲，文超婷，刘景圣. 超声波清洗牛肚的工艺优化[J]. 肉类研究, 2015, 29(11): 15-18.
CAI Dan, ZHANG Dali, SHENG Yue, GONG Tianjiao, YUAN Xiuling, WEN Chaoting, LIU Jingsheng. Process Optimization for the Ultrasonic Cleaning of Bovine Tripe. Meat Research, 2015, 29(11): 15-18.
