28
Views
11
CrossRef citations to date
0
Altmetric
Scientific Article

Psychrotrophic meat spoilage fungi within a freezing works

&
Pages 177-180 | Received 29 Oct 1975, Published online: 23 Feb 2011
 

Abstract

Extract

The contamination of refrigerated and chilled meats with microbial growths has been of concern ever since the 1880s when micro-organisms possessing the ability to survive and grow at low temperatures were first incriminated as causative agents of the contamination. The first microbial organisms described on meat at low temperatures were bacterial and it would seem that at present bacteria are still the most important agents of meat spoilage. Spoilage by fungi is less well known, but occasional consignments are still encountered that show visible mould growth.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.