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Contribution to the study of psychrotrophic aerobic germs in minced meat


, : Contribution to the study of psychrotrophic aerobic germs in minced meat. Ann Inst Pasteur Lille 17: 130-136

Psychrotrophic aerobic microorganisms are inevitable contaminating factors for chilled meat; though non-pathogenic, they show interest for hygienists because of the changes they determine in this food product. Certain measures taken with respect to carcasses include: prevention from pollutions and limitation of microbial multiplication by application of efficient refrigeration : storage reduced to 6 days at 2[degree]C in a room, the relative moisture of which does not exceed 0.85. With conditioned and chilled minced meat obtained from carcasses treated under these optimal conditions, the number of psychrotrophic microorganisms ranges within the tolerable limits till product is sold.

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