Prasai, R.K.; Kastner, C.L.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, D.H.; Phebus, R.K.; Campbell, R.E.; Fung, D.Y.C.; Boyle, E.A.E.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
The meat industry and Food Safety and Inspection
Service (FSIS) strive to minimize
carcass contamination during slaughter and
subsequent processing. Because microbial
contamination during slaughter cannot be
avoided ...