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A MICROBIOLOGICAL SURVEY OF FRESH MEAT IN THE SUPERMARKET TRADE. 2. BEEF RETAIL CUTS.

Author(s) : NORTJE G. L.

Type of article: Article

Summary

THE EFFECT OF SANITARY CONDITIONS ON THE QUALITY OF FRESH CUT MEAT AND ITS SHELF LIFE, IS DEFINED. TWO GROUPS OF SOUTH AFRICAN SUPERMARKETS ARE SUPPLIED WITH CARCASSES WHICH ARE HEAVILY OR LIGHTLY CONTAMINATED AND THEN UNDERGO A MORE OR LESS EFFICIENT HYGIENE PROGRAMME. COUNTING OF THE TOTAL AEROBIC FLORA, PSYCHROTROPHS, LACTOBACILLAE, ENTEROBACTERIA AND PSEUDOMONAS, BEFORE AND AFTER STORAGE AT 278 K (5 DEGC) OVER A PERIOD OF 2 TO 4 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250406.

Details

  • Original title: A MICROBIOLOGICAL SURVEY OF FRESH MEAT IN THE SUPERMARKET TRADE. 2. BEEF RETAIL CUTS.
  • Record ID : 1990-1106
  • Languages: English
  • Source: Meat Sci. - vol. 25 - n. 2
  • Publication date: 1989

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