کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560037 | 1330485 | 2010 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs](/preview/png/4560037.png)
چکیده انگلیسی
The aim of this study was to monitor the potential influence of chilling on total viable counts (TVC’s), Enterobacteriaceae and Salmonella on lamb carcasses. Chilling reduced TVC’s on 40% of carcasses, while counts remained unchanged on 2% and increased on 58%. Enterobacteriaceae counts were reduced on 51% of carcasses, unchanged on 23% and increased on 26%. Salmonella was not detected on carcasses before chilling and on 0.25% of carcasses after chilling. The influence of chilling on carcass categorisation according to the performance criteria set down by Commission Regulation 2073/2005 suggests that it can potentially improve the numbers of acceptable carcasses.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 3, March 2010, Pages 313–318
Journal: Food Control - Volume 21, Issue 3, March 2010, Pages 313–318
نویسندگان
M. Lenahan, S.B. O’Brien, K. Kinsella, T. Sweeney, J.J. Sheridan,