ShareEFFECT 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
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Chilling; Beef
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MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURIN...
- Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.
- Date : 1984/10
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 10
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- Author(s) : COLLOBERT J. F., DOREY F., MARIAU V., CALAIS l., MARREC L.
- Date : 1995
- Languages : French
- Source: Microbiol. Aliments Nutr. - vol. 13 - n. 4
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- Author(s) : ZASTAWA B.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 3
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EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN...
- Author(s) : PATERSON B. C.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 1
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- Author(s) : MALLIKARJUNAN P., MITTAL G. S.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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