ESTIMATING DEPTHS OF BACTERIAL PENETRATION INTO POST-RIGOR CARCASS TISSUE DURING WASHING

Author:

ANDERSON M.E.,MARSHALL R.T.,DICKSON J.S.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference21 articles.

1. M.E. ANDERSON, H.E. HUFF, H.D. NAUMANN, R.T. MARSHALL, and N.K. COOK, 1984 . Design specifications of a red meat carcass washing and sanitizing unit. Paper No. 84-6546. American Society of Agricultural Engineers, St. Joseph, MI.

2. PHYSICAL FACTORS THAT AFFECT REMOVAL OF YEASTS FROM MEAT SURFACES WITH WATER SPRAYS

3. A Method for Decreasing Sampling Variance in Bacteriological Analyses of Meat Surfaces1,2

4. C. BAILEY, 1971 . Spray washing of lamb carcasses. Proc. 17th European Meeting of Meat Research Workers, Bristol, England.

5. Microbial Decontamination and Weight of Carcass Beef as Affected by Automated Washing Pressure and Length of Time of Spray1

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