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THE INFLUENCE OF PROCESSING AND REFRIGERATION ON THE BACTERIAL NUMBERS ON BEEF AND SHEEP OFFALS.

Author(s) : SHERIDAN J. J., LYNCH B.

Type of article: Article

Summary

RESULTS OF BACTERIOLOGICAL ANALYSES OF OFFALS AT DIFFERENT STAGES OF THEIR REMOVAL, PROCESSING AND BEFORE AND AFTER CHILLING. THE CHILLING TEMPERATURE IS THE PARAMETER WHICH HAS THE MOST IMPORTANT EFFECT ON THE MICROFLORA AND ON THE SHELF LIFE OF THE OFFAL. (Bibliogr. int. CDIUPA-CN FR., 89-210-247228.

Details

  • Original title: THE INFLUENCE OF PROCESSING AND REFRIGERATION ON THE BACTERIAL NUMBERS ON BEEF AND SHEEP OFFALS.
  • Record ID : 1990-0184
  • Languages: English
  • Source: Meat Sci. - vol. 24 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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