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dc.contributor.author STOICA, M.
dc.contributor.author ALEXE, P.
dc.date.accessioned 2019-11-15T14:07:21Z
dc.date.available 2019-11-15T14:07:21Z
dc.date.issued 2014
dc.identifier.citation STOICA, M., ALEXE, P. Meat microbiology. A short review. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 369-372. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6952
dc.description.abstract The microorganisms can be found everywhere, in air, water and soil, on animals and even on humans. They also occur in any food, such as: meat, seafood, eggs, dairy products and vegetables. Meat, due to its high water and rich nutritional composition, is a good medium for microorgansims’growth. At the same time the meat is susceptible to microbial spoilage and it can be a serious source of pathogenic bacteria.This paper aims to review some aspects of the fresh and vacuum-packaged meat microbiota. A good understanding of meat microbiota is the key to effective management of the meat and meat products safety and in the control strategies at processor, distributor, packer, retailer and consumer. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject meat en_US
dc.subject vacuum-packaged meat en_US
dc.subject microbiota en_US
dc.title Meat microbiology. A short review en_US
dc.type Article en_US


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