The bacteriological quality, fat and collagen content of minced beef at retail level

Samples of minced (ground) beef were purchased on three occasions from seven supermarkets and eleven butcher's shops in one geographical area during winter. Total viable counts (at 37°C and 20°C), numbers of Enterobacteriaceae (at 37°C) and Escherichia coli biotype I were similar between shop t...

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Veröffentlicht in:	Meat science 1986, Vol.17 (2), p.139-152
Hauptverfasser:	Hudson, W.R., Roberts, T.A., Crosland, A.R., Casey, J.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	collagen fat percentage ground beef lipid content microbiology retail marketing
Online-Zugang:	Volltext
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