EFFECTS OF CHILLING RATE, CARCASS FATNESS AND CHLORINE SPRAY ON MICROBIOLOGICAL QUALITY AND CASE–LIFE OF BEEF
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 849-852
- https://doi.org/10.1111/j.1365-2621.1978.tb02437.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Variability in Microbiological Counts on Beef CarcassesJournal of Animal Science, 1975
- New Concepts in Meat ProcessingPublished by Elsevier ,1975
- Beef Carcass Washing to Reduce Bacterial ContaminationJournal of Animal Science, 1974
- Effect of Postmortem Aging Time and Temperature on Beef Muscle AttributesJournal of Animal Science, 1969
- Adaptation of Domestic AnimalsJournal of Dairy Science, 1968
- Molecular Properties of Post‐Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine MuscleJournal of Food Science, 1967
- Temperature Dependence of pH Changes in Ox Muscle Post‐MortemJournal of Food Science, 1967
- The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pHJournal of Food Science, 1966
- CHANGES IN MUSCLE AFTER DEATHBritish Medical Bulletin, 1956
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949