Effect of chilling temperatures on the reduction of microorganisms in the skin, fat, and lean of pork carcasses

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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.degree.departmentAnimal and Food Sciencesen_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.identifier.urihttp://hdl.handle.net/2346/18600en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
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

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