By A. M. Pearson, T. R. Dutson
The Advances in Meat learn sequence has arisen from a perceived want for a finished insurance of convinced subject matters which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a sequence of comparable issues which are deemed to be impor tant to an knowing of meat, either clean and processed. it really is our honest desire that via focusing upon parts concerning meat technological know-how that researchers who give a contribution to this quantity can't basically replace these all for academia and but additionally promulgate proof that can result in recommendations of meat difficulties and reduction in enhancing the potency of varied linked business methods. now we have selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even supposing the classical examine by means of A. Harsham and Fred Deatherage used to be released in 1951, it used to be now not authorised by means of the beef as a result of a few elements which are mentioned within the textual content. those investigators did, although, lay the basis for contemporary electric stimulation of carcasses by way of their unique stories at the results of various present, voltage, fre quency, wave varieties, and time. the fundamental info supplied via those employees kept a large amount of experimentation via those that subse quently "rediscovered" electric stimulation."
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Extra info for Advances in Meat Research: Meat and Poultry Microbiology
1967) examined the salmonella status of 9- to 10-week-old pigs, which were initially free of salmonellae, when the pigs were reared either on commercial meal or on the same meal commercially pelleted. Pelleting reduced the count of Enterobacteriaceae in the meal by about 300-fold. From 160 pigs raised on the pelleted meal for about 6 months only 1 of 6047 fecal samples contained salmonellae. In a group of pigs fed the unpelleted meal as a mash, salmonellae began to appear frequently in the feces after 8 weeks of feeding.
17th Europ. Mtg. Meat Res. Workers, Bristol, England, p. 175. 1 MICROBIAL ECOLOGY OF MEAT AND POULTRY 37 BARNES, E. M. 1960. The sources of the different psychrophilic spoilage organisms on chilled eviscerated poultry. Proc. lOth Intnat. Congr. , Copenhagen 3, 97. BARNES, E. M. 1976. Microbiological problems of poultry at refrigerator temperatures. A review. J. Sci. Food Agric. 27, 777. BARNES, E. M. and IMPEY, C. S. 1970. The isolation and properties of the predominant anaerobic bacteria in the caeca of chickens and turkeys.
However, the numbers ofpsychrotrophs were about tenfold lower on carcasses treated with hot water. Sheridan (1982) found no difference in the effectiveness of water at 40°-50°C and at 85°-90°C in reducing the count ofmesophiles. However, both treatments gave a 36- to 60-fold reduction in the microbial count. On the other hand, a statistically significant effect of temperature was observed by Kelly et al. (1981) when carcasses were washed with water at impact temperatures of 10°, 37°, 65°, and 80°C.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson