ShareINVESTIGATIONS INTO THE MICROBIOLOGICAL CONSEQUENCES OF MEAT PICKING IN THE CLASSIFICATION OF EQUIPMENT OR AN EVALUATION OF QUALITY.
[In German. / En allemand.]
Author(s) : GALLER E., DRESEL J., LEISTNER L.
Type of article: Article
Summary
THE AUTHORS CONCLUDE THAT WHEN SLAUGHTERING CONDITIONS ARE HYGIENIC AND WHEN MEAT IS PROPERLY CHILLED, THE PICKING OF MUSCLES WITH PROBES USED FOR THE CLASSIFICATION OR EVALUATION OF MEAT QUALITY INVOLVES NO MICROBIOLOGICAL HAZARD. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1490
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 97
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Measurement; Meat; Probe; Hygiene; Control (generic)
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