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By A. M. Pearson, T. R. Dutson

The Advances in Meat examine sequence has arisen from a perceived want for a entire assurance of sure issues which are pertinent to meat and meat items. We, the editors, have made the choice to pay attention to a chain of comparable issues which are deemed to be impor tant to an figuring out of meat, either clean and processed. it's our honest desire that via focusing upon parts relating to meat technology that researchers who give a contribution to this quantity cannot purely replace these inquisitive about academia and but additionally promulgate proof which can bring about strategies of meat difficulties and relief in enhancing the potency of varied linked commercial strategies. we've got selected to commit quantity 1 to electric stimulation in view of the frequent curiosity in its meat purposes. even supposing the classical examine by way of A. Harsham and Fred Deatherage used to be released in 1951, it used to be now not authorized by way of the beef as a result of a few elements which are mentioned within the textual content. those investigators did, in spite of the fact that, lay the basis for contemporary electric stimulation of carcasses by way of their designated stories at the results of various present, voltage, fre quency, wave kinds, and time. the elemental details supplied through those staff stored a large amount of experimentation by way of those that subse quently "rediscovered" electric stimulation."

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Factors which interfere with th'l initiation of infection by oral inoculation. J. Exp. 120, 805. , MILLER, C. P. and MARTIN, W. R. 1964B. Resistance of the mouse's intestinal tract to experimental salmonella infection. II. Factors responsible for its loss following streptomycin treatment. J. Exp. 120, 817. BROWNELL, J. , SADLER, W. W. and FANELLI, M. J. 1969. Factors influencing the intestinal infection of chickens with Salmonella typhimurium. Avian Dis. 13, 804. BROWNLIE, L. E. 1966. Effect of some environmental factors on psychrophilic microbacteria.

Both the percentage of infected sheep and the number of salmonellae per gram offeces then increased rapidly. Such increased shedding of salmonellae causes a substantial increase in salmonella contamination in the environment through which other groups of animals have to pass on their way to slaughter. If cattle and sheep are killed within about 48 hr of their last feed on the farm, then there is a reduced opportunity for ingested salmonellae to grow in the rumen and appear in the feces. Beyond this period, salmonellae can grow in the rumen, flow through to the lower intestine in increased numbers, and be shed in large numbers in the feces.

And COOPER, D. M. 1980. Competitive exclusion of salmonellas from the newly hatched chick. Vet. Rec. 106, 61. BEM, Z. and LEISTNER, L. 1970. Die Wasseraktivitiitstoleranz der bei Piikelfleischwaren vorkommenden Hefen. Fleischwirtschaft 50, 492. BERGElM, 0. 1940. Toxicity of intestinal volatile fatty acids for yeast and Esch. coli. J. Infect. Dis. 66, 222. BIEMULLER, G. , CARPENTER, J. A. and REYNOLDS, A. E. 1973. Reduction of bacteria on pork carcasses. J. Food Sci. 38, 261. BIERER, B. W. 1960.

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