By A. M. Pearson, T. R. Dutson
The Advances in Meat examine sequence has arisen from a perceived want for a accomplished insurance of yes themes which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest wish that through focusing upon components on the topic of meat technological know-how that researchers who give a contribution to this quantity can't purely replace these excited by academia and but in addition promulgate proof which could bring about recommendations of meat difficulties and reduction in enhancing the potency of assorted linked commercial procedures. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat functions. even though the classical examine by means of A. Harsham and Fred Deatherage was once released in 1951, it was once now not authorized by way of the beef because of a few components which are mentioned within the textual content. those investigators did, despite the fact that, lay the foundation for contemporary electric stimulation of carcasses through their specific experiences at the results of various present, voltage, fre quency, wave varieties, and time. the fundamental info supplied by means of those staff kept 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
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Jejuni biotype 1. abomasum. The abomasum is the true stomach where gastric juice is excreted and the pH of digesta is lowered to around pH 2. In the ruminareticulum, food is converted by anaerobic microbial fermentation into volatile fatty acids and microbial protein to meet, respectively, the energy and nitrogen needs of the animals. At birth, the digestive tract of sheep and cattle is physiologically that of a nonruminant and, at this time, the abomasum is the largest of the four compartments.
The effect of dietary bacitracin on the incidence of Streptococcus faecalis sub-species liquefaciens and related streptococci in the intestines of young chicks. Brit. Poult. Sci. 19, 713. BARNES, E. , IMPEY, C. S. and STEVENS, B. J. H. 1979A. Factors affecting the incidence and anti-salmonella activity of the anaerobic caecal flora of the young chick. J. Hyg. 82, 263. BARNES, E. , MEAD, G. , IMPEY, C. S. and ADAMS, B. W. 1979B. Spoilage organisms of refrigerated poultry meat. In Cold Tolerant Microbes in Spoilage and the Environment.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson