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
-
THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUN...
- Author(s) : BOHNSACK U., HÖPKE H. U.
- Date : 1989/09
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 9
View record
-
THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUN...
- Author(s) : BOHNSACK U., HÖPKE H. U.
- Date : 1990/07
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 7
View record
-
Hot and cold cutting techniques: comparative ev...
- Author(s) : CHIZZOLINI R., DELBON G., ROSA P., NOVELLI E., BALDINI P., PAROLARI G., BARBUTI S.
- Date : 1992/11
- Languages : English
- Source: Fleischwirtschaft - vol. 72 - n. 11
View record
-
Low-dose gamma irradiation and refrigeration to...
- Author(s) : RODRIGUEZ H. R., LASTA J. A., MALLO R. A., MARCHEVSKY N.
- Date : 1993/06
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 6
View record
-
INFLUENCE DU PH ULTIME ET DES TEMPERATURES DE C...
- Author(s) : PINOCHET D., HERICHER M. D., KERISIT R.
- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 1
View record