The bacteriological quality of British beef 3. Frozen primal joints

The bacteriological status of 286 primal cuts stored frozen in intervention stores in England, Scotland and Northern Ireland for between 18 and 216 weeks was assessed in two surveys carried out during 1993 (120 cuts) and 1994 (166 cuts). Overall the aerobic plate count at 25°C and the presumptive ps...

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Veröffentlicht in:Meat science 1998-12, Vol.50 (4), p.403-409
Hauptverfasser: Hinton, M, Holder, J.R, Hudson, W.R, Coombs, Elizabeth, Allen, Vivien, Corry, Janet E.L
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Sprache:eng
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Zusammenfassung:The bacteriological status of 286 primal cuts stored frozen in intervention stores in England, Scotland and Northern Ireland for between 18 and 216 weeks was assessed in two surveys carried out during 1993 (120 cuts) and 1994 (166 cuts). Overall the aerobic plate count at 25°C and the presumptive pseudomonad counts were
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(98)00049-7