By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived want for a finished insurance of convinced issues which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a chain of similar themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest wish that through focusing upon components regarding meat technological know-how that researchers who give a contribution to this quantity cannot in basic terms replace these thinking about academia and but additionally promulgate proof which can bring about suggestions of meat difficulties and relief in bettering the potency of assorted linked commercial tactics. we have now selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat functions. even though the classical research by means of A. Harsham and Fred Deatherage used to be released in 1951, it was once no longer approved through the beef because of a few components which are mentioned within the textual content. those investigators did, even if, lay the foundation for contemporary electric stimulation of carcasses through their certain experiences at the results of various present, voltage, fre quency, wave varieties, and time. the elemental details supplied through those employees kept a large amount of experimentation via those that subse quently "rediscovered" electric stimulation."
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Additional resources for Advances in Meat Research: Meat and Poultry Microbiology
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4. Detection of Camp'ylabacter jejuni (co/1) from the Lower Intestinal Tract of Pigs Country No. 7 95 87 Prescott and Bruin-Mosch (1981) Oosterom (1980) Svedhem and Kaijser (1981) Stern (1981) teriaceae, about 105 of aerobic sporeformers, but only a few hundred psychrotrophic bacteria per gram (Dickinson and Mocquot 1961; Hess and Lott 1970). Frequently the lower intestinal tract contains C. 4) and salmonellae. The incidence of salmonella varies widely and, when animals are slaughtered soon after leaving the farm, is mostly determined by the conditions under which pigs are reared.