TEKNIK DEKONTAMINASI CEMARAN BAKTERI PADA KARKAS DAN DAGING = (DECONTAMINATION TECHNIQUE FOR MEAT AND CARCASE
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently conside...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1999
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/21689/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4560 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Summary: | ABSTRACT
The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently considered to be significant sources of meat contamination. Various techniques have been proposed to decontaminate bacteria during meat and poultry processing. The ideal decontamination method should not change appearance, smell, taste or nutritional properties |
|---|