ShareThe contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored pork.
Author(s) : COATES K. J., BEATTIE J. C., MORGAN I. R., WIDDERS P. R.
Type of article: Article
Summary
Results of microbiological analyses in four supermarket cutting shops in Australia. The Pseudomonas count was highest in carcasses and on the surfaces in contact with the carcasses. Pseudomonas causes pork stored at chilling temperatures to deteriorate. Presentation of preventative measures for fighting against and reducing contamination hazards.
Details
- Original title: The contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored pork.
- Record ID : 1996-0324
- Languages: English
- Source: Food Microbiol. - vol. 12 - n. 1
- Publication date: 1995
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Microbiology; Meat; Process; Pork; Cold storage; Boning
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