Determination of the Principal Points of Product Contamination during Beef Carcass Dressing Processes in Northern Ireland
Authors:
- Robert H. MaddenRMRobert H. Madden
- Kathryn A. MurrayKMKathryn A. Murray
- Arthur GilmourAGArthur Gilmour
- 1 July 2004
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 67 (7) , 1494-1496
Abstract
To determine the principal points of microbial contamination of carcasses during beef carcass dressing in Northern Ireland, 190 carcasses were sampled by swabbing 1,000 cm2 of the brisket. A detail...Keywords
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