Farhana Risha, Mahbub Elahi, Abu Siddique

Bleeding Efficiency Test & Bacteriological Quality of Raw Beef

Essential Factors to Maintain Shelf Life of Raw Beef

• Broschiertes Buch

Produktbeschreibung

Beef simply means meat of cattle. This beef is highly nutritious as it is a good source of protein. Now-a-days public consume beef as various forms i.e. curry, roast, burger, pizza, sandwich etc. The hygienic quality of this meat must be of acceptable label. It is easily contaminated by different microorganisms. Contamination by microorganisms mainly bacteria are due to imperfect bleeding after slaughtering, unhygienic condition of slaughter house, handling of carcass without maintaining proper sanitation, delay of cooling etc. Like other living creature, bacteria grow in any type of media containing proper moisture, temperature, nutrition, pH etc. As beef contains all these criteria, different types of bacteria like E. coli, Salmonella, Klebsiella, Enterobacter, Staphylococcus etc. easily grow & multiply into raw beef and reduce the shelf life of it. Proper bleeding after slaughtering of cattle and controlling of bacterial load in a acceptable limit is very much essential to ensure quality beef to common people.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Aufl.
• Seitenzahl: 96
• Englisch
• Abmessung: 220mm
• ISBN-13: 9783659207020
• ISBN-10: 3659207020
• Artikelnr.: 36414266

Autorenporträt

Farhana Risha has completed her Honours Degree on DVM (Doctor of Veterinary Medicine) from Sylhet Agricultural University of Bangladesh. Her Masters work is submitted to the academic body & the title is Bleeding Efficiency & Bacteriological Quality Assessment of Raw Beef Collected from Different Local Markets of Sylhet Sadar.