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EFFECT OF HOT BONING, WITH OR WITHOUT PREVIOUS ELECTRICAL STIMULATION, ON THE MICROBIOLOGICAL QUALITY OF BEEF.

[In Spanish. / En espagnol.]

Author(s) : LASTA J., MICHANIE S., QUEVEDO F.

Type of article: Article

Summary

STORAGE LIFE OF BEEF, HOT BONED, FROM CHILLED OR UNCHILLED CARCASSES, STIMULATED OR NOT. THE STUDY OF MICROFLORA SHOWS THAT ELECTRICAL STIMULATION AND HOT BONING GIVE A MEAT WITH A QUITE ACCEPTABLE SANITARY QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-184464.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1984-2328
  • Languages: Spanish
  • Source: Ind. carn. latinoam. - vol. 10 - n. 48
  • Publication date: 1983

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