Monitoring the succession of bacterial communities during storage of raw meat

dc.contributor.advisor	Aldred, David
dc.contributor.advisor	Magan, Naresh
dc.contributor.advisor	Nychas, George-John E.
dc.contributor.author	Doulgeraki, Agapi I.
dc.date.accessioned	2011-06-23T14:30:48Z
dc.date.available	2011-06-23T14:30:48Z
dc.date.issued	2010
dc.identifier.uri	http://dspace.lib.cranfield.ac.uk/handle/1826/5575
dc.description.abstract	Fresh meat is exposed to various factors which cause microbiological contamination during handling, processing, packaging and storage. Furthermore, the storage conditions applied may affect the microbial association of the product and consequently the spoilage process. Therefore, the purpose and importance of this study was to identify areas that should be addressed to monitor the succession of bacterial communities during storage of raw meat. The improvement of the microbiological quality and safety of meat was also studied. Cont/d.	en_UK
dc.language.iso	en	en_UK
dc.publisher	Cranfield University	en_UK
dc.title	Monitoring the succession of bacterial communities during storage of raw meat	en_UK
dc.type	Thesis or dissertation	en_UK
dc.type.qualificationlevel	Doctoral	en_UK
dc.type.qualificationname	PhD	en_UK