Show simple item record

dc.degree.departmentAnimal and Food Sciencesen_US
dc.rights.availabilityUnrestricted.
dc.creatorPark, Sung Je
dc.date.accessioned2016-11-14T23:07:57Z
dc.date.available2011-02-18T22:38:49Z
dc.date.available2016-11-14T23:07:57Z
dc.date.issued1997-12
dc.identifier.urihttp://hdl.handle.net/2346/18600en_US
dc.description.abstractChilling 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.subjectMicrobial contamination -- Preventionen_US
dc.subjectMicroorganisms -- Effect of temperature onen_US
dc.subjectMeat -- Microbiologyen_US
dc.subjectLow temperature researchen_US
dc.titleEffect of chilling temperatures on the reduction of microorganisms in the skin, fat, and lean of pork carcasses
dc.typeThesis


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record