| Description |
x, 346 pages : illustrations ; 24 cm |
| Contents |
1. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products / M. L. Garcia-Lopez, M. Prieto and A. Otero -- 2. The Gram-positive bacteria associated with meat and meat products / W. H. Holzapfel -- 3. Yeasts and moulds associated with meat and meat products / V. M. Dillon -- 4. Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs / C. O. Gill -- 5. The microbiology of the slaughter and processing of poultry / N. M. Bolder -- 6. The microbiology of chill-stored meat / L. H. Stanbridge and A. R. Davies -- 7. Meat microbiology and spoilage in tropical countries / D. Narasimha Rao, K. K. S. Nair and P. Z. Sakhare -- 8. The microbiology of stored poultry / N. A. Cox, S. M. Russell and J. S. Bailey -- 9. Chemical changes in stored meat / G.-J. E. Nychas, E. H. Drosinos and R. G. Board |
| Bibliography |
Includes bibliographical references and index |
|
Includes index |
| Notes |
Also available online via the World Wide Web, by subscription to Knovel |
| Subject |
Meat -- Storage.
|
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Meat -- Preservation.
|
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Meat -- Pathogens.
|
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Slaughtering and slaughter-houses -- Sanitation.
|
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Food -- Microbiology.
|
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Food industry and trade.
|
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Poultry -- Microbiology.
|
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Meat -- Microbiology.
|
| Author |
Davies, Andrew (Andrew R.)
|
|
Board, R. G.
|
| LC no. |
97076803 |
| ISBN |
0751403989 |
|
