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The bacteria involved in meat spoilage and the effect of environmental factors on their growth

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Figure

Figure 1.2 A flow diagram of the stages in the slaughter of pigs (adapted from Anonymous, I993
Figure 1.3 A flow diagram of the stages in the slaughter of poultty (From Vamam and Sutherland,
Table 1.1 Advantages and disadvantage of the hot boning of meats (Pisula and Tyburcy, 1996)
Figure 3.1 Examples of the gas chromatogram fraces for the standard gas (48.7% CO2/ 10.4% O2/
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