By A. M. Pearson, T. R. Dutson
The Advances in Meat learn sequence has arisen from a perceived want for a finished insurance of sure subject matters which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a sequence of similar themes which are deemed to be impor tant to an figuring out of meat, either clean and processed. it truly is our honest desire that through focusing upon parts relating to meat technological know-how that researchers who give a contribution to this quantity cannot in simple terms replace these all for academia and but in addition promulgate evidence which could bring about recommendations of meat difficulties and relief in enhancing the potency of assorted linked business approaches. we've got selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat functions. even though the classical research by way of A. Harsham and Fred Deatherage was once released in 1951, it used to be now not approved through the beef as a result of a few components which are mentioned within the textual content. those investigators did, despite the fact that, lay the foundation for contemporary electric stimulation of carcasses via their distinctive reports at the results of various present, voltage, fre quency, wave types, and time. the fundamental info supplied through those employees kept a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."
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Additional info for Advances in Meat Research: Meat and Poultry Microbiology
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These increases varied widely between 1 MICROBIAL ECOLOGY OF MEAT AND POULTRY 23 plants and were often greater on the first pigs treated. Mesophilic counts increased from a mean of less than 300 per cm2 to 10L105 per cm2 depending on the abattoir. In one abattoir, the Enterobacteriaceae count increased from less than 20 per cm2 to a mean of 300 per cm2 on the first pigs treated. These increases were traced to inadequate cleaning of scraping and polishing machines in which residual hair and epidermal tissue provided opportunity for bacterial growth.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson