Add to ORKGABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently considered to be significant sources of meat contamination. Various techniques have been proposed to decontaminate bacteria during meat and poultry processing. The ideal decontamination method should not change appearance, smell, taste or nutritional propertie
The aim of this study was to optimise the hygienic efficiency of slaughter and dressing operations. ...
End of Project ReportIn Ireland, the Abattoirs Act, 1988 (Veterinary Examination) (Amendment), 1998 ...
The microorganisms that ultimately bring about the spoilage of flesh foods are either present at the...
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal mater...
The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials whic...
PubMed ID: 15490971Means of controlling or even improving the safety of food products is to decontam...
The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with ...
The flesh of the slaughtered animals is believed to be sterile. However, after slaughter, meat of di...
The microbiological safety of raw beef and poultry products continue to be one of the major concerns...
On the surfaces of fresh poultry meat bacteria such as salmonella or campylobacter, which can cause ...
Researchers in the area of microbiological meat safety, in an attempt to reduce beef carcass contami...
Beef carcasses, which are initially sterile, become contaminated with bacterial pathogens via transm...
Tujuan Penelitian adalah mempelajari pengaruh dekontaminasi menggunakan asam terhadap jumlah mikroor...
Wild ungulate species provide a much-needed protein source to many communities in developed and deve...
The aim of this study was to observe the contamination of pathogenic bacteria on the loin of the Bal...
The aim of this study was to optimise the hygienic efficiency of slaughter and dressing operations. ...
End of Project ReportIn Ireland, the Abattoirs Act, 1988 (Veterinary Examination) (Amendment), 1998 ...
The microorganisms that ultimately bring about the spoilage of flesh foods are either present at the...
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal mater...
The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials whic...
PubMed ID: 15490971Means of controlling or even improving the safety of food products is to decontam...
The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with ...
The flesh of the slaughtered animals is believed to be sterile. However, after slaughter, meat of di...
The microbiological safety of raw beef and poultry products continue to be one of the major concerns...
On the surfaces of fresh poultry meat bacteria such as salmonella or campylobacter, which can cause ...
Researchers in the area of microbiological meat safety, in an attempt to reduce beef carcass contami...
Beef carcasses, which are initially sterile, become contaminated with bacterial pathogens via transm...
Tujuan Penelitian adalah mempelajari pengaruh dekontaminasi menggunakan asam terhadap jumlah mikroor...
Wild ungulate species provide a much-needed protein source to many communities in developed and deve...
The aim of this study was to observe the contamination of pathogenic bacteria on the loin of the Bal...
The aim of this study was to optimise the hygienic efficiency of slaughter and dressing operations. ...
End of Project ReportIn Ireland, the Abattoirs Act, 1988 (Veterinary Examination) (Amendment), 1998 ...
The microorganisms that ultimately bring about the spoilage of flesh foods are either present at the...