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Meat microbiology for quality control program in processing plant.
Member rating: No Rating | Words: | Submitted: Wed Sep 17 2003
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Chyr Lou C.Y. 1986. Meat Microbiology. APO Training Course on Quality Control for Processed Foods B. controlling Quality of Raw Materials from the Production Point. 5. Microbiogy in Quality of Raw Materials.P.5~14 Meat microbiology for quality control program in processing plant«C05» Chyr Lou Chu-Ying Ph.D, Dept. of Animal Husbandry, National Taiwan Univ. Introduction The original goal of meat processing was to produce a product that would keep for long periods of time without spoilage. Since the most rapid and most frequent type of meat spoilage is due to microbial growth, microbial inhibition has always been the first concern for people involved with handling systems. Meat is an excellent growth media for microorganisms and spoilage will take place very rapidly if some precautions are not taken. Even with the best of care, however, microbial growth is only slowed; it is virtually never completely stopped. ...
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