By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived desire for a finished insurance of convinced subject matters which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a chain of comparable issues which are deemed to be impor tant to an figuring out of meat, either clean and processed. it really is our honest wish that via focusing upon parts relating to meat technological know-how that researchers who give a contribution to this quantity cannot simply replace these concerned about academia and but in addition promulgate evidence which can bring about suggestions of meat difficulties and reduction in bettering the potency of varied linked business methods. we now have selected to dedicate quantity 1 to electric stimulation in view of the frequent curiosity in its meat functions. even if the classical research through A. Harsham and Fred Deatherage was once released in 1951, it used to be now not accredited through the beef due to a few elements which are mentioned within the textual content. those investigators did, notwithstanding, lay the foundation for contemporary electric stimulation of carcasses via their designated stories at the results of various present, voltage, fre quency, wave varieties, and time. the elemental details supplied through those employees stored a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."
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Extra info for Advances in Meat Research: Meat and Poultry Microbiology
Sample text
1970) found substantial growth of salmonellae when dry and contaminated feed was made into a mash and held at 20°C. Salmonella excretion by pigs was only transient when freshly prepared mash was fed. However, when the mash was held at 20°C for 24 hr before feeding, salmonellae excretion lasted at least 37 days. The holding of bulk liquid feed, and the presence of residual feed in troughs and pipelines can allow salmonella growth and increase both the rate of infection and duration of fecal excretion (Linton 1979).
Proc. 26th Europ. Mtg. Meat Res. , p. 316. DICKINSON, A. B. and MOCQUOT, G. 1961. Studies on the bacterial flora of the alimentary tract of pigs. I. Enterobacteriaceae and other gram-negative bacteria. J. Appl. Bacteriol. 24, 252. DOCKERTY, T. , OCKERMAN, H. , CAHILL, V. , KUNKLE, L. E. and WEISER, H. H. 1970. Microbial level of pork skin as affected by the dressing process. J. Anim. Sci. 30, 884. P. 1981. jejuni: An old pathogen of new concern. J. Food Prot. 44, 480. P. and ROMAN, D. J. 1981. jejuni as a function of temperature and pH.
Coli (Empey and Scott 1939; Grau 1979). Feces contain per gram, 108109 aerobic mesophiles, 10L105 psychrotrophs, and 106-109 of Enterobacteriaceae and E. coli (Empey and Scott 1939; Hess and Lott 1970; Howe et al. 1978; Grau 1979). In addition, feces may contain up to 106 Cl. 6) and campylobacters (Table 1. 7). Stunning and Bleeding. Cattle are sometimes stunned by a captive bolt pistol, which pierces the forehead part of the skull, and may be pithed by forcing a rod through the cranium and into the spinal column.
