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agents seems to be due to the characteristics of extracellular polymeric substances rather than intrinsic attributes of the cells in the bio lm (Pan et al. 2006). The macro-cavities of porous surfaces may play an important role in the ability of a microorganism to colonize food-contact surfaces. Stone and Zottola (1985) demonstrated that the number of cracks and irregularities may allow the surface to harbor bacteria and reduce the effectiveness of cleaning procedures. Cleaning is the most important step for minimizing microbial colonization of meatprocessing equipment. Microorganisms are far more sensitive to disinfectants once they have been detached from the surfaces to which they were adhering. Mechanical action with brushes and medium- and high-pressure jets is recognized as being highly effective in eliminating bio lm (Holah et al. 1990b; Carpentier and Cerf 1993). Acid products are no more effective than hot water, while chlorinated alkaline detergents are the most effective for detaching bio lm, followed by nonchlorinated alkaline detergents (Carpentier and Cerf 1993). Peroxides have been reported to be effective for the removal of bacterial bio lms and are widely used in the food industry (Fatemi and Frank 1999; Stopforth et al. 2002). Usual recommendations for choosing materials and food equipment design are useful to avoid bio lm formation: use of smooth, nonporous material and of equipment without inaccessible corners; cleaning at short intervals to prevent excessive buildup of soil and bio lm; and, since water is indispensable for bio lm production, drying of the surfaces after the cleaning-disinfection procedures whenever possible.

Figure C-6

There is a general view that fast freezing offers some quality advantage, with quick frozen appearing on many meat products with the expectation that consumers will pay more for a quick-frozen product. Studies have shown that freezing rate in uences ice crystal size, location (intra- or extra-cellular), and morphology (Grujic et al. 1993). However, there are little data in the literature to suggest that, in general, the method of freezing or the rate of freezing has any substantial in uence on the quality characteristics or nal eating quality of meat. Slightly superior chemical and sensory attributes have been found in meat cryogenically frozen in a few trials (Dobrzycki et al. 1977; Sebranek et al. 1978; Sebranek 1980), but other trials have not shown any appreciable advantage (Lampitt and Moran 1933), especially during short-term storage (Hill and Glew 1973). As an example, in a study comparing frozen beef burgers, no signi cant difference could be seen in cooking losses or eating quality between samples frozen using either spiral, impingement, or cryogenic methods, even after 2 months storage (Sundsten et al. 2001). In terms of increased throughput, however, the study did reveal some slight commercial advantages of fast freezing. High-pressure freezing and in particular pressure shift freezing is attracting considerable scienti c interest (LeBail et al. 2002). The meat is cooled under high pressure to

1 Then from (8.25) for this case: ~i k ~i k 1 Qi;k 1 Pi;k Bi;k 1 ei k 1 u u u ~i k 1 < 1. From (8.17) we have BT ~i k 1 mi k 1 ei k 1 0, u i;k 1

PSYCHOLOGY S FIRST LABORATORY The founding of the rst laboratory in experimental psychology has generally been credited (but not without some

For the weight-loss data, the interaction null hypothesis is H0:

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