Determination of the physicochemical and microbiological quality of carcass, bone and blood meal

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Authors

Van Der Made, H.N.
Van Staden, J.J.
Du Toit, J. de V.
Jordaan, E.
Barrett, E.L.
Coetzee, J.D.

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Published by the Government Printer, Pretoria.

Abstract

The pH value and the moisture, fat and protein content of abattoir by products which are commercially available in the Republic of South Africa were examined, and the total bacterial count and the extent of Salmonella, Escherichia coli, Bacillus, yeast and fungus contamination were determined. The extremes and reasonably attainable quality standards were deduced from the highest frequency and mean values of these figures. The total bacterial count was not statistically predictable from variables such as pH, moisture, protein and fat, but was found to be related to the combined effect of all 4 independent variables.

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Keywords

Veterinary medicine

Sustainable Development Goals

Citation

Van der Made, HN, Van Staden, JJ, Du Toit, JD, Jordaan, E, Barrett, EL & Coetzee, JD 1980, 'Determination of the physicochemical and microbiological quality of carcass, bone and blood meal’, Onderstepoort Journal of Veterinary Research, vol. 47, no. 4, pp. 197-201.