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Microbial profile of dehydrated cured mutton mince from raw material to the finished product
Author(s) -
SANKARAN R.,
THANGAMANI R.,
LEELA R. K.,
PARIHAR D. B.,
NATH H.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00712.x
Subject(s) - food science , raw material , contamination , plate count , thermophile , chemistry , biology , bacteria , ecology , genetics
Summary Total plate count, thermophiles, coliforms, staphylococci, streptococci and moulds of dressed carcasses brought from the local slaughterhouse and at different stages in the preparation of pre‐cooked dehydrated mutton mince were studied. the sources of contamination and necessary precautions to be adopted are discussed.