The future role of meat inspection in the field of meat hygiene.
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Abattoirs↗
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Results for “MEAT”
Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.
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Meat and meat hygiene, towards the twenty first century, hygiene requirements and inspection.
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Animals↗
Serum albumin contents in meat extracts in relation to serological identification of animal species of meats.
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Animals↗
[Researches on meat and liver quality: an approach from meat inspection and veterinary physiological chemistry. I. pH, lysosomal enzymes and myofibrils in PSE (pale, soft, exudative) porcine muscle (author's transl)].
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Animals↗
THE CHANGES OF CARBONYL COMPOUNDS IN THE HEAT-PROCESSING OF MEAT. 2. TURKEY MEAT.
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Aldehydes↗
Method for the determination of nitrosopyrrolidine in meat and meat products at the 1 mug/kg level by means of gas chromatography-electron capture detection.
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Chromatography, Gas↗
[Consistometric studies on meat and meat products. V. Determination of consistency of raw and smoked bacon at various temperatures of bacon].
Penetration values for the superficial (cutaneous) part of bacon in the raw state were smaller than the deeper (subcutaneous) part, because of the high connective tissue content of the superficial part. The course of the curve of penetration in relation to temperature varied within the range of 1 to 60 units in cutaneous bacon, and up to 90 units in subcutaneous bacon; penetration values increased with increasing temperature. Penetration values for the superficial and deep parts of smoked bacaon were similar to those of unsmoked bacon.
Animals↗
[Amendments to tables of composition and nutritive values of food products. I. Composition and nutritive value of soup concentrates as well as some meat products (sausages, pork meat products)].
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Animals↗
[Value of gelatin-nitrate-salt meat medium for the study of the metabolism of the Bacillaceae of semi-preserved meat].
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Bacillaceae↗
A comparison of bacterial growth on fresh meat and on frozen meat after thawing.
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Bacteria↗
[Comparative evaluation of meat inspection methods according to standards GOST-72-69-54 and OST of the People's Commissariat of Meat and Dairy Industry-36].
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Food Inspection↗
[Contribution to the problem of the isolation of anaerobic bacteria from meat and its products by means of a meat infusion bouillon and blood agar with streptomycin].
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Agar↗
[On the significance of lactobacilli for meat and fish products and on the effects of temperature on the behavior of various lactobacilli strains isolated from meat and fish products].
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Fish Products↗
[Meat hygiene importance of bovine tuberculosis in meat animals].
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Animals↗
Where's the meat? The need for full public disclosure in meat recalls.
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Consumer Product Safety↗
[Complaints after meat meal: spoiled meat gotten?].
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Cooking↗
[Historical development of meat inspection legislation in Lucerne Canton prior to the 1st Swiss Confederation meat inspection order in 1909].
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Food Inspection↗
[Meat hygienic and feed technological studies of the use of industrially dried laying hen excreta for fattening beef cattle. 3. Residues, quality and sensory characteristics of meat].
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Animal Feed↗