ShareBacteriological quality of beef masseters.
Qualité bactériologique de masséters de bovins.
Author(s) : COLLOBERT J. F., DOREY F., MARIAU V., CALAIS l., MARREC L.
Type of article: Article
Summary
Estimation of the number of Pseudomonas, lactobacilli, enterobacteria, Brochothrix thermosphacta, E. coli, staphylococci, salmonella and anaerobic sulphur-reducing bacteria among the aerobic flora in the beef "jowls" 24 hours after slaughter and after 30 days of storage at -18 deg C. The heads must be quickly chilled and, once removed, the jowls must be kept at 0-3 deg C.
Details
- Original title: Qualité bactériologique de masséters de bovins.
- Record ID : 1997-2244
- Languages: French
- Source: Microbiol. Aliments Nutr. - vol. 13 - n. 4
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Muscle; Microbiology; Meat; Chilling; Beef; Freezing
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EFFECTS OF POSTMORTEM PH AND TEMPERATURE ON BOV...
- Author(s) : YU L. P., LEE Y. B.
- Date : 1986
- Languages : English
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CHANGES IN EXTENSIBILITY OF RAW BEEF MUSCLE DUR...
- Author(s) : DRANSFIELD E., LOCKYER D. K., PRABHAKARAN P.
- Date : 1986
- Languages : English
- Source: Meat Sci. - vol. 16 - n. 2
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Food safety: hazard not reasonably likely to oc...
- Author(s) : PFEIFFER K. D., NICKELSON R. II
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 4
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EFFECT OF FREEZING OF BEEF ON SUBSEQUENT POSTMO...
- Author(s) : CROUSE J. D., KOOHMARAIE M.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID D...
- Author(s) : MORAL A., GARCIA MATAMOROS E., JIMENEZ S.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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