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OverviewMeat and meat products are particularly susceptible to bacterial proliferation, due to their high water and nutrient content. Some of its constituents, such as lipids and proteins, are nutritional assets, making meat a highly perishable foodstuff. Indeed, food-borne infectious diseases are often linked to poor hygiene. The presence of pathogenic micro-organisms in meat is the result of several factors, including the contamination of carcasses during slaughter from the gastrointestinal contents. Mincing alters the structure of the product and encourages contamination of the muscle mass by surface germs. Minced meats are more susceptible to microbial spoilage than whole meats. Assessing the microbiological quality of minced beef is a crucial step before it is marketed and displayed to customers. Full Product DetailsAuthor: Hajar El BasettPublisher: Our Knowledge Publishing Imprint: Our Knowledge Publishing Dimensions: Width: 15.20cm , Height: 0.30cm , Length: 22.90cm Weight: 0.091kg ISBN: 9786206042891ISBN 10: 6206042898 Pages: 52 Publication Date: 28 May 2023 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |