Determination of the physicochemical and microbiological quality of carcass, bone and blood meal
Van Der Made, H.N.; Van Staden, J.J.; Du Toit, J. de V.; Jordaan, E.; Barrett, E.L.; Coetzee, J.D.; Steyn, P.J.J.; Bigalke, R.D.; Cameron, Colin McKenzie; Gilchrist, Frances M.C.; Morren, A.J.; Verster, Anna J.M.; Verwoerd, Daniel Wynand; Walker, Jane B.
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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