[A study on the bacteriological aspect of fresh beef. II. Effect of storage of carcases in slaughter-houses (author's transl)].
Beef carcases were stored in the chilling rooms of seven slaughter-houses for periods varying from ten to thirteen days and bacteriologically examined at regular intervals. At best, the bacteriological state of the carcases continued to be acceptable for nearly two weeks; under adverse conditions, it was acceptable for barely a week. The bacteriological keeping qualities were markedly affected by the temperature and, if to a far less extent, by contamination during slaughter and loss of weight due to evaporation. The importance of these factors as well as that of the method adopted in sampling is stressed.
D000818:Animals; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation / Q000592:standards*; D006813:Humidity; D008460:Meat; D013696:Temperature
Een onderzoek naar de bacteriologische gesteldheid van vers vlees. II. De invloed van het bewaren van karkassen in slachthuizen