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 subject matters which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of similar themes which are deemed to be impor tant to an figuring out of meat, either clean and processed. it truly is our honest desire that by way of focusing upon components regarding meat technological know-how that researchers who give a contribution to this quantity can't basically replace these all in favour of academia and but additionally promulgate proof which may result in ideas of meat difficulties and relief in bettering the potency of assorted linked business tactics. now we have selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat purposes. even if the classical learn by means of A. Harsham and Fred Deatherage used to be released in 1951, it was once no longer permitted by way of the beef due to a few components which are mentioned within the textual content. those investigators did, although, lay the foundation for contemporary electric stimulation of carcasses by way of their precise experiences at the results of various present, voltage, fre quency, wave types, and time. the fundamental info supplied by way of those employees kept a large amount of experimentation via those that subse quently "rediscovered" electric stimulation."
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Extra info for Advances in Meat Research: Meat and Poultry Microbiology
Avian Dis. 13, 804. BROWNLIE, L. E. 1966. Effect of some environmental factors on psychrophilic microbacteria. J. Appl. Bacterial. 29, 447. BROWNLIE, L. E. and GRAU, F. H. 1967. Effect offood intake on growth and survival of salmonellas and Escherichia coli in the bovine rumen. J. Gen. Microbial. 46, 125. BRYAN, F. L. 1980. Poultry and poultry meat products. In Microbial Ecology of Foods. Vol. 2, p. 410. Academic Press, NY. 38 F. H. GRAU BRYAN, F. , AYRES, J. C. and KRAFT, A. A. 1968. Contributory sources of salmonellae on turkey products.
1967. Effect offood intake on growth and survival of salmonellas and Escherichia coli in the bovine rumen. J. Gen. Microbial. 46, 125. BRYAN, F. L. 1980. Poultry and poultry meat products. In Microbial Ecology of Foods. Vol. 2, p. 410. Academic Press, NY. 38 F. H. GRAU BRYAN, F. , AYRES, J. C. and KRAFT, A. A. 1968. Contributory sources of salmonellae on turkey products. Am. J. Epidemiol. 87, 578. BRYNER, J. , O'BRIEN, P. , ESTES, P. C. and FOLEY, J. W. 1972. Studies of vibrios from gallbladder of market sheep and cattle.
Coli and salmonellae. On subsequent feeding of the animal, there is another period (6-12 hr) of rapid growth for E. coli and salmonellae when fermentation in the rumen is abnormal and considerable amounts of nonvolatile acids (lactate and succinate) are produced. It appears that during this period of abnormal fermentation sufficient substrates for growth of E. coli and salmonellae are provided, but that the volatile fatty acid concentration is insufficient to prevent growth. Subsequently, the concentration of volatile fatty acids increases and, on continued feeding of the animal, both E.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson