Determination of the physicochemical and microbiological quality of carcass, bone and blood meal
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Date
Authors
Van Der Made, H.N.
Van Staden, J.J.
Du Toit, J. de V.
Jordaan, E.
Barrett, E.L.
Coetzee, J.D.
Journal Title
Journal ISSN
Volume Title
Publisher
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.