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Assessment of critical points of manufacture in a pig slaughterhouse.

Valutazione di punti critici della lavorazione in un impianto di macellazione suina.

Author(s) : VALNEGRI L., CASIRANI G., SONCINI G.

Type of article: Article

Summary

The tests were performed on carcasses for determining the Aerobic bacterial count. The results were more than satisfactory. Only in three samples taken from the table trimming hams values of Enterobacteriacea were found to exceed the limits.

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Pages: pp. 20-25

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Details

  • Original title: Valutazione di punti critici della lavorazione in un impianto di macellazione suina.
  • Record ID : 2010-1529
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 49 - n. 503
  • Publication date: 2010/06

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