The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses

Sources of Psychrotrophic Bacteria on Meat at the Abattoir

K. G. Newton, J. Harrison, A. M. WAUTERS · Journal of Applied Bacteriology · 1978 · 103 citations

Agriculture, Food Science, Microbiology +17

The storage life of chilled pork packaged under carbon dioxide

C.O. Gill, J. Harrison · Meat Science · 1989 · 96 citations

Agriculture, Food Science, Food Engineering +15

Effect of Hyperbaric Carbon Dioxide Pressure on the Microbial Flora of Pork Stored at 4 or 14°C

Elisabeth Blickstad, Sven‐Olof Enfors, G. Molin · Journal of Applied Bacteriology · 1981 · 72 citations

Agriculture, Food Science, Microbiology +17

Microbial Level of Pork Skin as Affected by the Dressing Process

T. R. Dockerty, Herbert W. Ockerman, V. R. Cahill et al. · Journal of Animal Science · 1970 · 17 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacterial contamination of the scalding water during vat scalding of pigs

Sven Sörqvist, Marie-Louise Danielsson Tham · Fleischwirtschaft international · 1987 · 15 citations

Agriculture, Food Science, Microbiology +12