Effect of Low Temperature on the Bacterial Load in Chicken , Mutton and Beef Meat in Relation to Meat Spoilage

@inproceedings{Prabu2014EffectOL,
  title={Effect of Low Temperature on the Bacterial Load in Chicken , Mutton and Beef Meat in Relation to Meat Spoilage},
  author={G. Prabu and 3 Krishnaveni and 1 Manivannan},
  year={2014}
}
  • G. Prabu, 3 Krishnaveni, 1 Manivannan
  • Published 2014
Meat spoilage during low temperature can be considered as an ecological phenomenon, which encompasses the changes of the available substrata, during the prevailing of a particular microbial association of specific spoilage organisms. In fact, spoilage of meat (Chicken, Mutton and Beef) depends on a temperature and duration of storage time. These specific spoilage organisms are the consequence of factors that dynamically persist or imposed by processing, transportation and temperature of the… CONTINUE READING