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By A. M. Pearson, T. R. Dutson

The Advances in Meat study sequence has arisen from a perceived desire for a accomplished insurance of convinced issues which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a chain of similar themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it's our honest desire that through focusing upon parts with regards to meat technology that researchers who give a contribution to this quantity can't merely replace these excited by academia and but additionally promulgate evidence that could bring about suggestions of meat difficulties and reduction in bettering the potency of varied linked business techniques. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat purposes. even though the classical learn through A. Harsham and Fred Deatherage was once released in 1951, it used to be now not approved via the beef because of a few elements which are mentioned within the textual content. those investigators did, besides the fact that, lay the foundation for contemporary electric stimulation of carcasses through their special reports at the results of various present, voltage, fre quency, wave kinds, and time. the fundamental info supplied via those staff kept a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."

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By A. M. Pearson, T. R. Dutson

The Advances in Meat study sequence has arisen from a perceived desire for a accomplished insurance of convinced issues which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a chain of similar themes which are deemed to be impor tant to an realizing of meat, either clean and processed. it's our honest desire that through focusing upon parts with regards to meat technology that researchers who give a contribution to this quantity can't merely replace these excited by academia and but additionally promulgate evidence that could bring about suggestions of meat difficulties and reduction in bettering the potency of varied linked business techniques. we have now selected to dedicate quantity 1 to electric stimulation in view of the common curiosity in its meat purposes. even though the classical learn through A. Harsham and Fred Deatherage was once released in 1951, it used to be now not approved via the beef because of a few elements which are mentioned within the textual content. those investigators did, besides the fact that, lay the foundation for contemporary electric stimulation of carcasses through their special reports at the results of various present, voltage, fre quency, wave kinds, and time. the fundamental info supplied via those staff kept a large amount of experimentation through those that subse quently "rediscovered" electric stimulation."

Show description

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6, it can be seen that the gall bladder, and hepatic and mesenteric lymph nodes may be infected with salmonellae. At times there can be more than 5000 salmonella cells per gram in mesenteric lymph nodes (Samuel et al. 1980A). Frequently, campylobacters can also be found in bile (Bryner et al. 1972). During incision of hepatic and mesenteric lymph nodes and bile ducts as part of veterinary inspection, these organisms may contaminate the knives and so may be spread to offal meats (Samuel et al. 1980B; Smeltzer and Thomas 1981).

With continuation of feeding the count of Cl. perfringens falls to its normal low level. About 6 hr after feeding, material bactericidal to Cl. perfringens appears in the small intestine and persists in the starved animal for up to at least 24 hr (Fuller and Moore 1967). The principal components of this bactericidal material are linoleic and arachidonic acids, lysolecithin, and phospholipid. The first 3 components are derived from hydrolysis of biliary lecithin in the small intestine when the rate of passage of digesta from the stomach is reduced.

Resistance of the mouse's intestinal tract to experimental salmonella infection. I. Factors which interfere with th'l initiation of infection by oral inoculation. J. Exp. 120, 805. , MILLER, C. P. and MARTIN, W. R. 1964B. Resistance of the mouse's intestinal tract to experimental salmonella infection. II. Factors responsible for its loss following streptomycin treatment. J. Exp. 120, 817. BROWNELL, J. , SADLER, W. W. and FANELLI, M. J. 1969. Factors influencing the intestinal infection of chickens with Salmonella typhimurium.

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