ShareThe contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses.
Author(s) : GILL C. O., BRYANT J.
Type of article: Article
Summary
Characterization and counting of aerobe microflora at different steps of carcass processing. Evaluation of contamination risks and description of the accumulation mechanism of spoilage microorganisms.
Details
- Original title: The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses.
- Record ID : 1993-3379
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 16 - n. 1
- Publication date: 1992
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Cutting (action); Microbiology; Meat; Chilling; Pork
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