English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Meat preservation depends, fundamentally, on the inhibition of micro6rganic growth. Organisms concerned in meat spoilage may enter the product during its handling or may be in the tissues or blood of the live animal. The question of whether or not bacteria are present in the organ tissues of healthy animals at the time of slaughter has a direct bearing upon packing house practice. The literature leaves this problem in an unsatisfactory state. The observations recorded in this paper are part of a series of studies on the bacteriology of meat spoilage carried out in this laboratory under a Fellowship established by Dr. Arthur Lowenstein and in co6peration with the Institute of American Meat Packers.

BACTERIA IN THE MUSCULAR TISSUES AND BLOOD OF APPARENTLY NORMAL ANIMALS