1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.

1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.

Health Safety And Nutrition F/Young Child

9th Edition

ISBN:9781305144767

Author:MAROTZ

Publisher:MAROTZ

Chapter18: Food Safety

Section: Chapter Questions

Problem A1CR

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