Sponge Vs Excision Technique for Carcass Sampling of Beef, Lamb and Pig-Influence on Process Hygiene Criteria and Monitoring

in 63rd International Congress of Meat Science and Technology
Autor:innen:
B. Minvielle 1Department of Meat Quality and Safety, IFIP-Institut du Porc, La Motte au Vicomte, Le Rheu, France
2Department of Meat Quality and Safety, IDELE-Institut de l’Elevage, Route d’Epinay sur Odon, Villers-Bocage, France

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A. Le Roux 1Department of Meat Quality and Safety, IFIP-Institut du Porc, La Motte au Vicomte, Le Rheu, France

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M.A. Fleury 2Department of Meat Quality and Safety, IDELE-Institut de l’Elevage, Route d’Epinay sur Odon, Villers-Bocage, France

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V. Hardit 2Department of Meat Quality and Safety, IDELE-Institut de l’Elevage, Route d’Epinay sur Odon, Villers-Bocage, France

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J.-C. Augustin 3Ecole Nationale Vétérinaire d’Alfort, 7 avenue du Général de Gaulle, Maisons-Alfort, France; brice.minvielle@idele.fr

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Art:
Kapitel
Seiten:
514–515
DOI:
https://doi.org/10.3920/9789086868605_227

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