MICROBIAL CHEMICAL AND PHYSICAL CHANGES IN MEAT AND POULTRY DURING SHIPPING

Product quality is a complex interaction of many factors, which can be significantly influenced by improper storage of perishable meat and poultry. Improved sanitation and packaging practices in recent years have resulted in higher quality products available to the consumer. The maintenance of this quality is the responsibility of personnel involved in shipping and handling of these perishable commodities. Good temperature control and handling practices can minimize spoilage due to microbial growth and fat oxidation, as well as guard against food poisoning organisms.

• Supplemental Notes:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Corporate Authors:

  University of Florida, Gainesville

  Institute of Food and Agricultural Sciences
  Gainesville, FL  United States  32601
• Authors:
  • Brown, W L
  • Bieler, A
• Conference:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Publication Date: 1972-1

Media Info

• Features: Figures; References; Tables;
• Pagination: p. 151-172

Subject/Index Terms

• TRT Terms: Freight traffic; Meat; Perishables
• Subject Areas: Freight Transportation; Railroads;

Filing Info

• Accession Number: 00050117
• Record Type: Publication
• Report/Paper Numbers: Proceeding
• Files: TRIS
• Created Date: Jan 31 1974 12:00AM