Risha, F: Bleeding Efficiency Test & Bacteriological Quality Essential Factors to Maintain Shelf Life of Raw Beef
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- Englisch ausgewählt
Fr. 62.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
08.09.2012
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
96
Maße (L/B/H)
22/15/0.6 cm
Gewicht
159 g
Sprache
Englisch
ISBN
978-3-659-20702-0
Beef simply means meat of cattle. This beef is highly nutritious as it is a good source of protein. Now-a-days public consume beef as various forms i.e. curry, roast, burger, pizza, sandwich etc. The hygienic quality of this meat must be of acceptable label. It is easily contaminated by different microorganisms. Contamination by microorganisms mainly bacteria are due to imperfect bleeding after slaughtering, unhygienic condition of slaughter house, handling of carcass without maintaining proper sanitation, delay of cooling etc. Like other living creature, bacteria grow in any type of media containing proper moisture, temperature, nutrition, pH etc. As beef contains all these criteria, different types of bacteria like E. coli, Salmonella, Klebsiella, Enterobacter, Staphylococcus etc. easily grow & multiply into raw beef and reduce the shelf life of it. Proper bleeding after slaughtering of cattle and controlling of bacterial load in a acceptable limit is very much essential to ensure quality beef to common people.
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