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- W2351105878 abstract "With the development of society and economy,people's awareness of food safety is more and more high,therefore,people pay more and more attention to product safety and quality.There are many factors affecting cooling meat freshness or insurance period,the degree of pollution of microbial control quality variation of chilled meat is the bottleneck in the slaughter process which.In this paper,through changes in the indicators of microbial contamination quantity and chilled meat of pig slaughtering,growth and reproduction of microorganism quantity and quality changes and that of chilled meat are closely related,and the control measures can significantly reduce the initial microbial contamination degree,raw pork at 0℃-4℃ storage to extend the shelf life of 3d-4d." @default.
- W2351105878 created "2016-06-24" @default.
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- W2351105878 date "2013-01-01" @default.
- W2351105878 modified "2023-09-25" @default.
- W2351105878 title "The Quality of Chilled Pork Effected by Microbial Contamination during Slaughtering" @default.
- W2351105878 hasPublicationYear "2013" @default.
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