Microbiology of Meat and Poultry

In the 1980s and 1990s progress has been made in our understanding of meat and poultry microbiology, and is reflected in current food processing practices. This book provides a review of the subject, with coverage including the physiology of bacteria, yeasts and moulds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; and food safety and quality control. It should be of interest to microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.