Meat production from moose

Quality of chicken meat from conventional and organic production

Consumers believe that quality of foods from organic production is superior to foods from conventional production. The objectives of the present study have therefore been to compare the quality of chicken meat from organic and conventional production on the basis of traditional meat quality criteria. The experiment was organized as a field study. Fresh organic broiler carcasses were purchased d...

Microbial challenges of poultry meat production.

Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the pr...

Ensuring quality in primary production of meat

Sommario Nei campioni di ostriche (Ostrea edulis) sono qualificate le caratteristiche sensoriche dopo l’immagazzinamento sulle temperature di 4°C, 7°C i 15°C durante diversi periodi del tempo (uno, tre, cinque, sette, nove e undici giorni). Gli indicatori di qualità di bivalvi (aspetto di crosta, colore del contenuto liquido, della sua parte mangiabile, consistenza e odore) sono stati valutati ...

Commentary: In vitro-cultured meat production.

Staphylococcal Growth and Enterotoxin Production in Meat.

Preliminary attempts were made to explain the association of staphylococcal food poisoning with cooked rather than uncooked meats. The abilities of various meats to support the growth of an enterotoxigenic staphylococcus, and the production of enterotoxin A, were determined. The production of enterotoxin was detected by means of serological procedures. Little or no growth was obtained when the ...