By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived desire for a complete insurance of definite issues 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's our honest desire that through focusing upon parts regarding meat technological know-how that researchers who give a contribution to this quantity cannot simply replace these keen on academia and but additionally promulgate proof which could bring about ideas of meat difficulties and relief in enhancing the potency of assorted linked commercial tactics. we've got selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat purposes. even supposing the classical examine by way of A. Harsham and Fred Deatherage was once released in 1951, it used to be now not authorised by means of the beef due to a few components which are mentioned within the textual content. those investigators did, despite the fact that, lay the foundation for contemporary electric stimulation of carcasses via their designated stories at the results of various present, voltage, fre quency, wave kinds, and time. the fundamental info supplied by means of those employees stored a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."
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Additional resources for Advances in Meat Research: Meat and Poultry Microbiology
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Nonsporing anaerobes thereafter appear in large numbers (1010 per gram) and the numbers of E. coli, streptococci and, particularly, Cl. perfringens shed in the feces decrease. As occurs with other animal species, the development of an 18 F. H. GRAU adult-type flora in the intestinal tract presumably protects against growth in, and true infection of, the intestinal tract by salmonellae. Very young pigs are more susceptible than older pigs to salmonella infections (Kampelmacher et al. 1969). The number of Cl.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson