Monitoring the succession of bacterial communities during storage of raw meat

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dc.contributor.advisorAldred, David
dc.contributor.advisorMagan, Naresh
dc.contributor.advisorNychas, George-John E.
dc.contributor.authorDoulgeraki, Agapi I.
dc.date.accessioned2011-06-23T14:30:48Z
dc.date.available2011-06-23T14:30:48Z
dc.date.issued2010
dc.description.abstractFresh 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.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/5575
dc.language.isoenen_UK
dc.publisherCranfield Universityen_UK
dc.titleMonitoring the succession of bacterial communities during storage of raw meaten_UK
dc.typeThesis or dissertationen_UK
dc.type.qualificationlevelDoctoralen_UK
dc.type.qualificationnamePhDen_UK

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PhD, EngD and MSc by research theses (Cranfield Health)