Influence of modern methods of freezing on surface microflora of pork after different periods of storage at low temperature
1987
Kondratowicz, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Hodowli i Technologii Produkcji Zwierzecej)
Pork was frozen in a liquid nitrogen, liquid carbon dioxide and cooled air. The meat was then stored for 2 weeks and 6-12 months at -28 degrees C. Irrespective of freezing method a total number of bacterial cells on meat surface was similar during the whole period of storage. This implies that the degree of frozen meat contamination depends on the hygiene of meat processing
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