文章基本信息

标题：Bacteriological Status Of Meat During Various Stages Of Processing In AFD Packing Plant
本地全文：下载
作者：T. N. Rawal ; J. B. Roy ; R. N. Sharma 等
期刊名称：Defence Science Journal
印刷版ISSN：0976-464X
出版年度：2014
卷号：23
期号：2
页码：85-90
DOI：10.14429/dsj.23.6471
语种：English
出版社：Defence Scientific Information & Documentation Centre
摘要：Studies on eight carcasses(sheep/goat) for microbial status of meat at different stages of processing viz dressed carcass before after chilling, after boning, cocking, cooking, cooling, slicing, deep freezing, freeze drying, and packing have been carried out. No difference in microbial status has been observed in sheep and goat carcass. The lower (front body) portion of carcass has higher microbial load than the upper portion (hind body). No significant increase in total colony counts was observed on keeping the carcass for 24 hours at 5 degree centigrade. The highest microbial load has been observed on boned meat. The total colony counts (TCC) gets reduced during the process of deep freezing and freeze drying. The precooked, freeze dried meat has TCC up to 266.
关键词：Microbial status ;Total colony counts;Colony counts;TCC