By A. M. Pearson, T. R. Dutson
The Advances in Meat study sequence has arisen from a perceived desire for a entire insurance of sure issues which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a chain of similar subject matters which are deemed to be impor tant to an realizing of meat, either clean and processed. it's our honest desire that by way of focusing upon components with regards to meat technology that researchers who give a contribution to this quantity cannot purely replace these concerned about academia and but in addition promulgate evidence which could bring about ideas of meat difficulties and reduction in bettering the potency of varied linked commercial tactics. we have now selected to dedicate quantity 1 to electric stimulation in view of the frequent curiosity in its meat functions. even supposing the classical examine by means of A. Harsham and Fred Deatherage used to be released in 1951, it used to be now not authorised by means of the beef as a result of a couple of elements which are mentioned within the textual content. those investigators did, although, lay the foundation for contemporary electric stimulation of carcasses via their distinct stories at the results of various present, voltage, fre quency, wave types, and time. the fundamental info supplied by way of those staff stored a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."
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Additional resources for Advances in Meat Research: Meat and Poultry Microbiology
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Perfringens shed in the feces decrease. As occurs with other animal species, the development of an 18 F. H. GRAU adult-type flora in the intestinal tract presumably protects against growth in, and true infection of, the intestinal tract by salmonellae. Very young pigs are more susceptible than older pigs to salmonella infections (Kampelmacher et al. 1969). The number of Cl. perfringens in the feces is increased if pigs are starved and then refed (Smith 1961). During the first day of refeeding, when large quantities of food are consumed, the count of Cl.
Advances in Meat Research: Meat and Poultry Microbiology by A. M. Pearson, T. R. Dutson