Libraries at University of Nebraska-Lincoln
Document Type
Thesis
Date of this Version
7-1970
Citation
Thesis (M.S.)—University of Nebraska—Lincoln, 1970. Department of Animal Science.
Abstract
Even though bacterial food poisoning and meat spoilage appear to be under control in conventionally processed hams, the trend toward the milder ham may lead to some bacterial problems. This study was designed not only to find differences between the rapid and conventional processing treatments, but also relate these treatments to a commercial processing schedule. The main concern are the numbers and type of bacteria and the influence of the rapid processing will have on these finished pork products.
Advisor: Roger W. Mandigo
COinS
Comments
Copyright 1970, the author. Used by permission.