Compendium of methods for the microbiological examination of foods

@inproceedings{Speck1976CompendiumOM,
  title={Compendium of methods for the microbiological examination of foods},
  author={Marvin L. Speck},
  year={1976}
}
Sirloin butts from beef carcasses chilled to I or 7.2 C were vacuum packaged and stored at either 0 or S.S C for intervals of 7, 14 , 21 , 28 , or 35 days . Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revea led significant differences in total desirability (p rimarily visual appearance} among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less… 

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Large increases in bacterial counts of vacuum-packaged top sirloin butts occurred between 7–14 days of storage at 5.5 C and between 14–21 days of storage at 0 C. Differences in post-mortem chill te...
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