Assessment of the hygienic performances of an air-cooling process for lamb carcasses and a spray-cooling process for pig carcasses

Author:

Gill C.O,Jones T

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference17 articles.

1. Bailey, C., 1986. Current issues affecting meat chilling and distribution. In: Recent Advances and Developments in the Refrigeration of Meat by Chilling. Int. Inst. Refrig., Paris, pp. 18–20.

2. Brown, M.H., Baird-Parker, A.C., 1982. The microbiological examination of meat. In: Brown, M.H. (Ed.), Meat Microbiology. Applied Science Publishers, London, pp. 423–520.

3. Direct enumeration of coliforms and Escherichia coli by hydrophobic grid membrane filter in 24 h using MUG;Entis;J. Food Prot.,1990

4. Gill, C.O., Baker, L.M., 1997. Assessment of the hygienic performance of a sheep carcass dressing process. J. Food Prot. (in press).

5. The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment;Gill;Food Microbiol.,1993

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