Chilling and trimming effects on the microbial populations of pork carcasses

Journal of Food Protection

Volumn 61, Issue 4, 1998, Pages 487-489

  Carr, Mandy A ^a   Thompson, Leslie D ^a   Miller, Mark F ^a   Boyd Ramsey, C ^a   Kaster, Collette S ^a,b  

^a TEXAS TECH UNIVERSITY   (United States)

^b Premium Standard Farms   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; FOOD PROCESSING; FREEZE CHILL; HOT FAT TRIM; INDUCED HYPOTHERMIA; MICROBIAL CONTAMINATION; MICROBIAL ENUMERATION; NO FAT TRIM; NORMAL CHILL; PORK; TRIMMING;

SALMONELLA; STAPHYLOCOCCUS;

EID: 0032055711     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.4.487     Document Type: Article

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