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Optimizing the microbial shelf-life of fresh beef
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About This Book
Beef spoilage is primarily caused by bacteria, and maximizing shelf-life is dependent on a multiple hurdle approach to generate conditions that inhibit microbial growth. This chapter begins by reviewing the factors that affect beef spoilage and microbial shelf-life, and the bacteria and processes involved in spoilage. Subsequent sections then consider methods for maximizing the microbial shelf-life of beef products, including minimizing the initial microbial burden in beef, chilling of beef carcasses and the wide variety of packaging technologies
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Yes, you can access Optimizing the microbial shelf-life of fresh beef by Declan J. Bolton in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.
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Table of contents
- 1âIntroduction
- 2âThe factors affecting beef spoilage and microbial shelf-life
- 3âMicrobial spoilage of fresh beef
- 4âPrerequisite actions for increased shelf-life of beef
- 5âChilling: ensuring palatability while reducing microbial spoilage of beef
- 6âPackaging for beef products
- 7âActive and intelligent packaging for beef products
- 8âConclusions
- 9âWhere to look for further information
- 10âReferences