Microbiology of Meat and Poultry

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Inhalt
The Physiological Attributes Of Gram-Negative Bacteria Associated with Spoilage of Meat and Meat Products. The Gram-Positive Bacteria Associated with Meat and Meat Products. Yeasts and Moulds Associated with Meat and Meat Products. Microbiological Contamination of Meat During Slaughter and Butchering of Cattle, Sheep, and Pigs. The Microbiology of the Slaughter and the Processing of Poultry. The Microbiology of Chill-Stored Meat. Meat Microbiology and Spoilage in Tropical Countries. The Microbiology of Stored Poultry. Chemical Changes in Stored Meat. Index

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