Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

Journal of Applied Microbiology

Volumn 104, Issue 5, 2008, Pages 1471-1479

  McCleery, D R ^a   Stirling, J M E ^b   McIvor, K ^c   Patterson, M F ^b,d  

^a Safefood   (Ireland)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^c Biometrics Division   (United Kingdom)

^d QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Agriculture; Food; Food processing; Legislation; Production

Indexed keywords

AGRICULTURE; ANIMALS; FOOD SAFETY; PH;

ANIMAL WELFARE; COLONY COUNTS; MICRO-ORGANISMS; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL SAFETY; MICROFLORAE; PH VALUE; QUALITY AND SAFETIES;

FOOD PROCESSING;

CLIPPING; FOOD SAFETY; MEAT; MICROBIAL COMMUNITY; PH;

ANIMAL WELFARE; ARTICLE; BACTERIUM CONTAMINATION; BEEF; CARCASS; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; LAW; NONHUMAN; PH; SKIN; SLAUGHTERHOUSE;

ANIMALIA; BOVINAE;

EID: 42149096651     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03670.x     Document Type: Article

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