02422nam 2200625Ia 450 991100479980332120200520144314.09781621981732162198173897818475598211847559824(CKB)2510000000006479(EBL)1185739(OCoLC)429671909(SSID)ssj0000448003(PQKBManifestationID)12211599(PQKBTitleCode)TC0000448003(PQKBWorkID)10384439(PQKB)10016094(MiAaPQ)EBC1185739(PPN)198472226(MiAaPQ)EBC7424600(Au-PeEL)EBL7424600(Perlego)786905(EXLCZ)99251000000000647920090602d2009 uy 0engur|n|---|||||txtccrMicrobiology handbook[Volume 2]Meat products /edited by Rhea Fernandes2nd ed.Surrey Leatherhead Pub.c20091 online resource (312 p.)Co-published by: Royal Society of Chemistry.9781905224661 1905224664 Includes bibliographical references and indexes.Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying aDairy microbiologyHandbooks, manuals, etcSeafoodMicrobiologyHandbooks, manuals, etcMeatMicrobiologyHandbooks, manuals, etcDairy microbiologySeafoodMicrobiologyMeatMicrobiology664.9001579Fernandes Rhea1823357MiAaPQMiAaPQMiAaPQBOOK9911004799803321Microbiology handbook4389957UNINA