Related content

Reduction of Bacteria on Pork Carcasses Associated with Chilling Method

By Chang V. P.   Mills E. W.   Cutter C. N.  

Journal of Food Protection, Vol. 66, Iss. 6, 2003-06 ,pp. : 1019-1024

International Association for Food Protection

Access to resources Recommend Favorite

Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and Subprimals

By Prasai R. K.   Campbell R. E.   Vogt L. R.   Kastner C. L.   Fung D. Y. C.  

Journal of Food Protection, Vol. 58, Iss. 9, 1995-09 ,pp. : 990-992

International Association for Food Protection

Access to resources Recommend Favorite

Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

By Palá Teresa Rivas   Sevilla Ana  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1624-1629

International Association for Food Protection

Access to resources Recommend Favorite

Use of a Rapid Microbial ATP Bioluminescence Assay to Detect Contamination on Beef and Pork Carcasses

By Siragusa Gregory R.   Cutter Catherine N.   Dorsa Warren J.   Koohmaraie Mohammad  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 770-775

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Postexsanguination Dehairing on the Microbial Load and Visual Cleanliness of Beef Carcasses

By Schnell Timothy D.   Sofos John N.   Littlefield Virginia G.   Morgan J. Brad   Gorman Brenda M.   Clayton R. Paul   Smith Gary C.  

Journal of Food Protection, Vol. 58, Iss. 12, 1995-12 ,pp. : 1297-1302

International Association for Food Protection

Access to resources Recommend Favorite