Monitoring the succession of bacterial communities during storage of raw meat
Fresh meat is exposed to various factors which cause microbiological contamination during handling, processing, packaging and storage. Furthermore, the storage conditions applied may affect the microbial association of the product and consequently the spoilage process. Therefore, the purpose and imp...
Main Author: | Doulgeraki, Agapi I. |
---|---|
Other Authors: | Aldred, David : Magan, Naresh : Nychas, George-John E. |
Published: |
Cranfield University
2010
|
Subjects: | |
Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534238 |
Similar Items
-
Predicting bacterial spoilage of meat products
by: Betts, G. D.
Published: (2004) -
Spoilage of raw red vacuum-packed meat by Clostridium estertheicum and other cold tolerant Clostridia
by: Renteria-Monterubio, Ana Luisa
Published: (2009) -
The Thawing, Cooking and Storage of Frozen Poultry in Relation to the Hazards of Bacterial Contamination
by: Roberts, D.
Published: (1977) -
Storage stability of intermediate moisture meat
by: Webster, C. E. M.
Published: (1980) -
The effect of frozen storage on meat proteins
by: Arnold, J. E.
Published: (1980)