Some bacterial observations in frozen pork sausage.

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dc.contributor.author Hendrickson, R.L.
dc.date.accessioned 2012-01-25T15:47:50Z
dc.date.available 2012-01-25T15:47:50Z
dc.date.issued 2012-01-25
dc.identifier.uri http://hdl.handle.net/2097/13388
dc.description.abstract The preservation of food by freezing depends upon retarding the rate of microbial, enzymatic, and chemical changes. It is generally agreed that meat and meat products should be sharp-frozen at -10°F. (-23.3°C), and stored at 0 ̊ F. (-17.8°C) or lower to retard such changes. Work conducted by the Kansas Agricultural Experiment Station indicates that the quality of fresh pork is preserved for a longer period when frozen and stored at the lower temperature. The general usage of locker plants by individual families, for the storage of perishable products such as meat, poultry, fruits and vegetables, represents one of the most recent developments in the field of food distribution and preservation. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 1948-1949 Progress Reports en_US
dc.relation.isPartOf Circular (Kansas Agricultural Experiment Station): 250 en_US
dc.subject Meat en_US
dc.subject Bacteria en_US
dc.subject Frozen pork sausage en_US
dc.title Some bacterial observations in frozen pork sausage. en_US
dc.type Conference paper en_US
dc.date.published 1949 en_US
dc.citation.epage 57 en_US
dc.citation.spage 55 en_US
dc.description.conference 36th Annual Livestock Feeders’ Day. Kansas State College, Manhattan, KS, May 7, 1949 en_US

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