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 want for a entire insurance of sure themes which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest wish that by means of focusing upon parts with regards to meat technology that researchers who give a contribution to this quantity cannot basically replace these fascinated by academia and but additionally promulgate evidence that can bring about strategies of meat difficulties and relief in bettering the potency of varied linked commercial approaches. we've got selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even if the classical research via A. Harsham and Fred Deatherage was once released in 1951, it was once now not authorized via the beef due to a couple of components which are mentioned within the textual content. those investigators did, notwithstanding, lay the foundation for contemporary electric stimulation of carcasses via their special reviews at the results of various present, voltage, fre quency, wave varieties, and time. the elemental details supplied through those employees kept a large amount of experimentation via those that subse quently "rediscovered" electric stimulation."

Show description

Read Online or Download Advances in Meat Research: Meat and Poultry Microbiology PDF

Similar microbiology books

Toxic Plant Proteins

Many crops produce enzymes jointly referred to as ribosome-inactivating proteins (RIPs). RIPs catalyze the elimination of an adenine residue from a conserved loop within the huge ribosomal RNA. The adenine residue got rid of via this depurination is essential for the binding of elongation components. Ribosomes converted during this method aren't any longer capable of perform protein synthesis.

Saccharomyces

During this quantity we goal to offer an easy-to-read account of the genus Saccharomyces that we are hoping should be of worth to all scholars and researchers wishing to take advantage of this crucial genus, be it for educational or commer­ cial reasons. person chapters were commissioned to hide particular facets of the biology of Saccharomyces species: development, genetics, and metabolism, with the emphasis on technique.

Sherris Medical Microbiology, Sixth Edition

The main dynamic, finished, and student-friendly textual content at the nature of microorganisms and the interesting strategies they hire in generating infections diseaseFor greater than a quarter-of-a-century, no different textual content has defined the hyperlink among microbiology and human ailment states larger than Sherris clinical Microbiology.

Additional info for Advances in Meat Research: Meat and Poultry Microbiology

Example text

1973) Grau and Brownlie (1965) Daleel and Frost (1967) Moo et al. (1980) Nazer and Osborne (1976) Guinee et al. (1964) Guinee et al. (1964) Nottingham and Urselmann (1961) Nottingham and Urselmann (1961) Nottingham et al. (1972) Kane (1979) McCaughey et al. (1971) Nabbut and Al-Nakhli (1982) Reference 32 F. H. 7. Detection of Campy/obacter jejuni (coli) from the Lower Intestinal Tract of Sheep, Goats, and Cattle Country Animal Canada New Zealand New Zealand Netherlands Sweden United States United States Canada Canada New Zealand New Zealand United States United States Calf/ cattle Calf Cattle Cattle Cattle Cattle Cattle Lamb/sheep Goat Lamb Sheep Sheep Sheep No.

And SHRIMPTON, D. H. 1968. The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys. Brit. Poult. Sci. 9, 243. BARNES, E. , MEAD, G. , BARNUM, D. A. and HARRY, E. G. 1972. The intestinal flora of the chicken in the period 2 to 6 weeks of age, with particular reference to the anaerobic bacteria. Brit. Poult. Sci. 13, 311. BARNES, E. , MEAD, G. , IMPEY, C. S. and ADAMS, B. W. 1978. The effect of dietary bacitracin on the incidence of Streptococcus faecalis sub-species liquefaciens and related streptococci in the intestines of young chicks.

There are significant differences in the counts of psychrotrophs and Enterobacteriaceae between abattoirs (Roberts et al. 1980). Contamination with psychrotrophic organisms can vary between 1 and 10% of the mesophilic count and can range from less than 100 to almost 104 per cm2 (Ingram and Roberts 1976; Scholefield et al. 1981). Clostridium perfringens were found on 66% of swabs from pork carcasses with counts of up to 200/100 cm2 (Smart et al. 1979). Salmonellae have been detected on carcasses at varying rates: 4050% (Galton et al.

Download PDF sample

Rated 4.46 of 5 – based on 45 votes