[Process control in large-scale technical meat production--poultry].

R Fries

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PubMed · 3118616

[Process control in large-scale technical meat production--poultry].

R Fries

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Abstract

1. The technical process of poultry meat production influences the quantitative and qualitative bacteriological status of the food broiler-meat in a characteristic and especially explicable manner. 2. Successful provisions to improve the bacteriological status of deep-frozen broiler-meat have to be enforced in the earlier stages of poultry meat production. 3. Controlling the bacteriological status of a product by recourse to the gaining technology is a bearing concept as for self-control-aspects as for official supervision. 4. Nevertheless, to guarantee the comparison of data, a reproducible and as simple as possible bacteriological technique is necessary, which can be commonly accepted and which covers a broad spectrum of bacteria.

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Animals Bacteriological Techniques Food Microbiology Food-Processing Industry Poultry Risk Factors English Abstract Journal Article

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R Fries. 1987. [Process control in large-scale technical meat production--poultry].. https://pubmed.ncbi.nlm.nih.gov/3118616/

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