Et ve Mamüllerinin Mikrobiyolojik Kaliteleleri

Öz

Türkçe ve İngilizce özet eklenecek...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Anahtar Kelimeler

• Et
• Et Mamulleri
• Et Mamüllerinin Mikrobiyolojik Kalitesi
• 1988
• Ahmet AKILLI
• Etlik Veteriner Mikrobiyoloji Dergisi

The microbiologicalqualities of meat and meat products

Öz

Kaynakça

1. Necmettin ALKIŞ. (1982) : Gıda Mikrobiyolojisi..............................................................................................................
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3. EISGRUBER. H., REUTER, G. (1984) : (Occurrence and ldentification of Clostridia in Fresh meat). Deutsche Veterinar Medizinische Gesellschaft. 157-166.
4. FIEGEL, B. (1986) : (Bacteriological meat lnspection Station Munioh lnvestigation Numbers and results for 1984 and 1985). Fleischwirtsclıaft. 66 (7) .
5. FISCHER, 1<., AUGUSTINI, C., McCORMICK, R. (1886) : (Effect of faod Deprivation time before Slaughter on the quality of meat from swine) Fleischwirt Schaft 66 (11). 659-665.
6. FIRIES, R., LENZ, F.C. (1984) : «Determining the mi .robiological status of meat surfaces ıı. Fleischwirtsohaft 64 (11), 1332-1339.
7. GODA, F.M., WASSEF, N.A., iBRAIHlM, A,A., ROUSHDY, S. (1986) : «Studies on microorganisms secured from different organs of slaughtered sheep with special referenceorgans of slaughtered sheep with special reterence to the microbial load in certain muscles ıı. Beitrage zur Tropischen Landwirtschaft und Veterinar Medizi n. 24, 1, 85-95.
8. HUDSON, W.R., ROBERTS, T.A., WHEL!EHAN, O.P. (1985) : «Bacteriological status of beef oorcasses at a commerical abotl'oir ıı . Journal of Applied Sacteriology. 59 (1). 23-28.

9. iNAL. T. (1971) : «Et mamüllerinin mikrobiyolojik Standardizasyon >. Bornova Veteriner ·Araştırma Enstitüsü Dergisi, 23.
10. KRIMA, H., ARTHAUD, T.F., FOUR NAUD, J. (1985) : «Contaminasyon and bacterial retention capacity of beef carcasses at the abottoir ıı. Journal of Applied Bacteriology, 59 (1 ), 23-28.
11. LOFTI, A.Y., NASR, S., HEFNAWY, Y., YOUSSEF., H, ABDEL - RHMAN. H., ELKASSEM, H.A.A (1986) : «Bacterial Status of Emergency-Slaughtered Cattle in Assiut ıı . Fleischwirtschaft, 66 (4). 577-578.
12. McLEAN, K.J.E. (1984) : «Ultimate pH of veal and beef effect of distance travelled and rest prior to slaughter.ıı Journal of the South African Veterinary Association, 55 (1). 19-22.
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16. «Proposed Microbiological Standarts for ground beef on a Canadian Survey » . (1976) : J. Milk. Fd. Technol. 38, 408-412.
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19. TEKiNŞEN, C. (1982) : «Öğrenci Ders Notları».................................................................................................................................................................................................................................
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