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The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirs.
Several sites on commercial beef, pork and lamb carcasses were sampled at the end of the slaughterline. Total viable counts (TVC) of bacteria were assessed by incubation at 37, 20 and 1 degree C in addition to presumptive coliforms (PC), Enterobacteriaceae (ENT) and faecal streptococci (FS). Statist...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Cambridge University Press
1980
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2134014/ https://ncbi.nlm.nih.gov/pubmed/7462589 |
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