The contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored pork
- 28 February 1995
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 12, 49-54
- https://doi.org/10.1016/s0740-0020(95)80078-6
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The effect of boning and plant cleaning on the contamination of beef cuts in a commercial boning hallMeat Science, 1992
- A microbiological survey of fresh meat in the supermarket trade. Part 2: beef retail cutsMeat Science, 1989
- A microbiological survey of fresh meat in the supermarket trade. Part 1: Carcasses and contact surfacesMeat Science, 1989
- Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable FoodsJournal of Food Science, 1988
- Bacterial populations on dressed pig carcassesEpidemiology and Infection, 1987
- Effects of Wholesale and Retail Contamination on the Case Life of BeefJournal of Food Protection, 1983
- Relationship between temperature and growth rate of bacterial culturesJournal of Bacteriology, 1982
- Effect of Retail Sanitation on the Bacterial Load and Shelf Life of BeefJournal of Food Protection, 1980
- Storage quality of dark, firm, dry meatApplied and Environmental Microbiology, 1978
- THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGSJournal of Applied Bacteriology, 1960