Microbiology of Meat and Poultry / Edition 1

Microbiology of Meat and Poultry / Edition 1

by R.J. Board
     
 

ISBN-10: 0751403989

ISBN-13: 9780751403985

Pub. Date: 12/15/1995

Publisher: Springer US

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughterin g, processing, packaging and storage technologies; food safety and qua lity control. It will be an invaluable reference source for microbiolo gists and

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Overview

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughterin g, processing, packaging and storage technologies; food safety and qua lity control. It will be an invaluable reference source for microbiolo gists and technologists in the meat industry, research workers in priv ate and government laboratories, and for food scientists in academic r esearch institutions.

Product Details

ISBN-13:
9780751403985
Publisher:
Springer US
Publication date:
12/15/1995
Edition description:
1998
Pages:
346
Product dimensions:
6.14(w) x 9.21(h) x 0.36(d)

Table of Contents

The Physiological Attributes Of Gram-Negative Bacteria Associated with Spoilage of Meat and Meat Products. The Gram-Positive Bacteria Associated with Meat and Meat Products. Yeasts and Moulds Associated with Meat and Meat Products. Microbiological Contamination of Meat During Slaughter and Butchering of Cattle, Sheep, and Pigs. The Microbiology of the Slaughter and the Processing of Poultry. The Microbiology of Chill-Stored Meat. Meat Microbiology and Spoilage in Tropical Countries. The Microbiology of Stored Poultry. Chemical Changes in Stored Meat. Index

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