Browsing by Subject "Microorganisms -- Effect of temperature on"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
Item Effect of chilling temperatures on the reduction of microorganisms in the skin, fat, and lean of pork carcasses(Texas Tech University, 1997-12) Park, Sung JeChilling method affected (P < .05) temperature after chilling but not pH of the muscle samples. Lean had about .9 unit lower (P < .05) pH than skin and fat. Lean had a significantly higher temperature than skin but fat did not have significant differences compared to lean and skin. Chilling method did not affect (P > .05) APC, coliform and Salmonella count of inoculated samples. Coliforms were not found on any of the samples. Kind of tissue (skin, fat or lean) of inoculated samples did not affect (P > .05) Salmonella count However, lean had significantly lower APC than fat. Chilling method did not affect (P > .05) APC, coliform and Salmonella count of noninoculated samples. Kind of tissue (skin, fat or lean) of noninoculated samples did not affect (P > .05) APC, coliform and Salmonella count No differences (P > .05) were found in the number of Salmonella attached on skin, fat or lean at the same inoculum levels.Item Effect of temperature on the germination of spores of Bacillus cereus and Bacillus thuringiensis(Texas Tech University, 1986-08) Ching, Hsing-yianNot available