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Bacteriological 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

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