The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling-Reference-Cited by-同舟云学术

The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling

Published:2017-08-30 Issue:1 Volume:42 Page:e13390
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Janiszewski Piotr¹^ORCID,Borzuta Karol¹,Lisiak Dariusz¹,Bartodziejska Beata²,Grześkowiak Eugenia¹,Królasik Joanna²,Poławska Ewa³

Affiliation:

1. Department of Meat and Fat Technology; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; ul. Głogowska 239, Poznań 60-111 Poland

2. Department of Quality of Food; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Al. Marszałka J. Piłsudskiego 84, Łódź 92-202 Poland

3. Institute of Genetics and Animal Breeding of the Polish Academy of Sciences; Jastrzębiec, Postępu 36A, Wólka Kosowska 05-552 Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13390/fullpdf

Reference52 articles.

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2. Variability of Escherichia coli and Enterobacteriaceae counts on pig carcasses: A systematic review;Belluco;Food Control,2015

3. Assessment of potential contribution of official meat inspection and abattoir process hygiene to biological safety assurance of final beef and pork carcasses;Blagojevic;Food Control,2014

4. Ratio between carcass and skin-microflora as an abattoir process hygiene indicator;Blagojevic;Food Control,2011

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