Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson

By A. M. Pearson, T. R. Dutson

The Advances in Meat learn sequence has arisen from a perceived desire for a accomplished insurance of sure issues which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable issues which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest desire that by means of focusing upon components relating to meat technology that researchers who give a contribution to this quantity can't in simple terms replace these excited by academia and but in addition promulgate proof which could bring about options of meat difficulties and relief in enhancing the potency of varied linked commercial procedures. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even if the classical learn by means of A. Harsham and Fred Deatherage used to be released in 1951, it used to be now not authorized by means of the beef because of a couple of elements which are mentioned within the textual content. those investigators did, in spite of the fact that, lay the basis for contemporary electric stimulation of carcasses via their specific stories at the results of various present, voltage, fre quency, wave varieties, and time. the fundamental details supplied via those staff stored a large amount of experimentation by way of those that subse quently "rediscovered" electric stimulation."

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By A. M. Pearson, T. R. Dutson

The Advances in Meat learn sequence has arisen from a perceived desire for a accomplished insurance of sure issues which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable issues which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest desire that by means of focusing upon components relating to meat technology that researchers who give a contribution to this quantity can't in simple terms replace these excited by academia and but in addition promulgate proof which could bring about options of meat difficulties and relief in enhancing the potency of varied linked commercial procedures. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even if the classical learn by means of A. Harsham and Fred Deatherage used to be released in 1951, it used to be now not authorized by means of the beef because of a couple of elements which are mentioned within the textual content. those investigators did, in spite of the fact that, lay the basis for contemporary electric stimulation of carcasses via their specific stories at the results of various present, voltage, fre quency, wave varieties, and time. the fundamental details supplied via those staff stored a large amount of experimentation by way of those that subse quently "rediscovered" electric stimulation."

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5% (Williams and Newell 1968), and 5% (Timoney 1970). Over a 6-week period in one abattoir, the incidence of salmonellae varied from no salmonellae detected on 200 carcasses, to salmonellae being detected on 28 of 60 carcasses (Biemuller et al. 1973). In another abattoir, salmonellae were isolated from 11 of 200 carcasses examined in one 2-year period, and not at all from 230 carcasses examined in the following 2-year period (Roberts 1976). Campylobacters (mainly C. 5). 5. Detection of Campylobacter jejuni (coli) on Red Meats Animal Where sampled No.

DICKINSON, A. B. and MOCQUOT, G. 1961. Studies on the bacterial flora of the alimentary tract of pigs. I. Enterobacteriaceae and other gram-negative bacteria. J. Appl. Bacteriol. 24, 252. DOCKERTY, T. , OCKERMAN, H. , CAHILL, V. , KUNKLE, L. E. and WEISER, H. H. 1970. Microbial level of pork skin as affected by the dressing process. J. Anim. Sci. 30, 884. P. 1981. jejuni: An old pathogen of new concern. J. Food Prot. 44, 480. P. and ROMAN, D. J. 1981. jejuni as a function of temperature and pH.

Academic Press, NY. 38 F. H. GRAU BRYAN, F. , AYRES, J. C. and KRAFT, A. A. 1968. Contributory sources of salmonellae on turkey products. Am. J. Epidemiol. 87, 578. BRYNER, J. , O'BRIEN, P. , ESTES, P. C. and FOLEY, J. W. 1972. Studies of vibrios from gallbladder of market sheep and cattle. Am. J. Vet. Res. 33, 1439. , VON SCHOTHORST, M. and KAMPELMACHER, E. H. 1966. Untersuchungen uber die hygienische Beschaffenheit von mit Wasser resp. Luft gekUhltem Schlachtgeflugel. Arch. Lebensmittelhyg. 17, 97.

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