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In most developed countries milk is chilled almost immediately after it issues from the cow and is held at a low temperature the ...

71 C and the only organisms capable of growing will be psychrotrophs. There are many psychrotrophic species, but those most comm ...

place is not some arcane feature of thermal processing but is simply a result of conversion from the Fahrenheit scale in which t ...

incidence ofC. botulinumspores in milk and the fact that manufacturers employ heat processes well in excess of the minimum legal ...

psychrotrophic Bacillus species are becoming increasingly associated with the spoilage of refrigerated milk. To extend the shelf ...

primarily by their fat content, which can vary from around 12% for half cream up to 55% in clotted cream, but also by difference ...

Though numerous species are used as a source of meat around the world, ranging from flying foxes to frogs and from kangaroos to ...

but can also result from stress or exposure to cold. When the ultimate pH is above 6.2, it gives rise to dark cutting meat, a co ...

is stimulated just before slaughter leading to a rapid post mortem fall in pH while the muscle is still relatively warm. This de ...

skillful and hygienic removal of the hide. The viscera contain large numbers of micro-organisms, including potential pathogens, ...

water. Higher scald water temperatures will eliminate most vegetative bacteria but cause an unacceptable loosening of the skin c ...

107 cfu cm
^2. At this point it is believed that the micro-organisms switch from the diminishing levels of glucose in the meat t ...

buttery or cheesy odour associated with production of diacetyl (2,3- butanedione), acetoin (3-hydroxy-2-butanone), 3-methyl-buta ...

In modified-atmospheres containing elevated levels of both CO 2 and O 2 growth of pseudomonads is restricted by the CO 2 while t ...

the catch was landed. This has detracted only slightly from it playing a significant role in human nutrition as, throughout the ...

psychrophilic. Most are psychrotrophs with an optimum growth tem- perature around 18 1 C. Far fewer psychrotrophs are associated ...

immediately before cooking or freezing. This is not possible with shrimp or prawns, which are of far greater overall economic im ...

compared with around 5.5 in mammalian muscle. Fish which have a lower pH such as halibut (approx. 5.6) tend to have better keepi ...

Fish proteins are less stable than mammalian protein. As with meat, extensive proteolysis does not become apparent until the pro ...

putrefacienscan grow under these conditions producing TMA and hy- drogen sulfide to spoil the product. Work in Denmark has also ...