Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
11 (1976), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The changes which take place in meats during refrigerated storage may be caused by external bacterial sources as well as by naturally occurring enzymatic and chemical reactions. To obtain an understanding of these changes and of their relative importance in meat spoilage, it is necessary to differentiate between the bacterial-induced changes and those due to muscle autolysis. The success of such a study depends upon the method used for obtaining sterile tissue. The size of the animal from which the muscle tissue is to be taken determines to a great extent the procedure and precautions to be used. The larger the animal the more difficult it is to obtain sterile tissue and the more expensive the study becomes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00741.x
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