Meat Products

  • International Commission on Microbiological Specifications for Foods (ICMSF)
  • Katherine MJ Swanson
Chapter

Abstract

Useful testing for the microbiological safety and quality of meat products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers fresh chilled and frozen meat products, comminuted meat products, raw cured shelf stable meats, dried meat products, cooked meat products, fully retorted shelf stable uncured products, shelf stable cooked cured meats, snails and frog legs. Specific recommendations and sampling plans are provided, where appropriate.

Keywords

Fermentation Lactate Steam Mold Nitrite 

References

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • International Commission on Microbiological Specifications for Foods (ICMSF)
    • 1
  • Katherine MJ Swanson
    • 2
  1. 1.North RydeAustralia
  2. 2.EaganUSA

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