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MICROBIOLOGICAL STATE OF MEAT MECHANICALLY BONED.

[In Polish. / En polonais.]

Author(s) : KOLOZYN-KRAJEWSKA D., PRZESLAKIEWICZ H., WASILEWSKI S.

Type of article: Article

Summary

THE EXAMINATIONS WERE PERFORMED WITH MEAT OBTAINED BY MECHANICAL REMOVING FROM BONES FROM COOLED CARCASSES AND THOSE BLEEDED. THERE WERE ALSO PREPARED STUFFINGS WITH THE ADDITION OF 15.0% OF THE TWO KINDS OF MEAT. IT WAS FOUND THAT THE PROCESS OF MECHANICAL REMOVING MEAT FROM BONESAND COLDSTORAGE 277 K (4.C) INFLUENCED DETERIORATION OF MICROBIOLOGICAL QUALITY OF THE OBTAINED MEAT MASS. ADDITION OF MECHANICALLY REMOVED MEAT FROM BONES TO MODEL STUFFINGS INCREASED THEIR CONTAMINATIONS.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1982-0138
  • Languages: Polish
  • Source: Med. weter. - vol. 37 - n. 3
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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