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Microbiological quality of rabbit meat.

Journal Title:
Journal of food protection.
Journal Volume/Issue:
2004 May, v. 67, no. 5
Main Author:
Rodriguez-Calleja, J.M.
Other Authors:
Santos, J.A., Otero, A., and Garcia-Lopez, M.L.
Format:
Article
Language:
English
Subjects:
supermarkets
butcher shops
slaughterhouses
rabbit meat
meat carcasses
cooling
postmortem changes
pH
lactic acid
food packaging
food storage
cold storage
storage time
microorganisms
microbial load
food spoilage
sensory evaluation
color
off odors
appearance (quality)
texture
freshness
rancidity
meat quality
bacterial contamination
food contamination
plate count
View in NAL's Catalog:
IND43627099