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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Bibliographic Details
Published in:Meat science 1998-12, Vol.50 (4), p.403-409
Main Authors: Hinton, M, Holder, J.R, Hudson, W.R, Coombs, Elizabeth, Allen, Vivien, Corry, Janet E.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary: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