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EFFECT OF DELAYED CHILLING ON THE MICROBIOLOGICAL QUALITY OF BEEF CARCASSES.

Author(s) : JEREMIAH L. E., MARTIN A. H., ACHTYMICHUK G.

Type of article: Article

Summary

MICRO-ORGANISMS IN CARCASSES COOLED TO 286 OR 295 K (13 OR 22 DEG C) OVER 12 OR 24 HRS. THE RESULTS SHOW THAT COOLING MAY BE DELAYED WITHOUT AFFECTING THE MICROBIOLOGICAL QUALITY OF CARCASSES. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5445.

Details

  • Original title: EFFECT OF DELAYED CHILLING ON THE MICROBIOLOGICAL QUALITY OF BEEF CARCASSES.
  • Record ID : 1984-1908
  • Languages: English
  • Source: Can. J. Anim. Sci. - vol. 63 - n. 2
  • Publication date: 1983

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