NUTRITIONAL REGIME, POST-SLAUGHTER CONDITIONING TEMPERATURE, AND VACUUM PACKAGING EFFECTS ON BACTERIOLOGY OF BEEF CARCASSES AND RETAIL MEAT CUTS

被引：9

作者：

THOMAS, JD ^{[1
]}

ALLEN, DM ^{[1
]}

HUNT, MC ^{[1
]}

KASTNER, CL ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 10期

关键词：

D O I：

10.4315/0362-028X-40.10.678

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：678 / 682

页数：5

共 28 条

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[5]

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[9] EFFECTS OF ELEVATED-TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES [J].

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SMITH, GC .

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[10]

Henrickson R. L., 1975, Proceedings of the Meat Industry Research Conference, P25

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