• Login
    View Item 
    •   T-Stór
    • Food Programme
    • Food Safety
    • View Item
    •   T-Stór
    • Food Programme
    • Food Safety
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of T-StórCommunitiesPublication DateAuthorsTitlesSubjectsFunderThis CollectionPublication DateAuthorsTitlesSubjectsFunderProfilesView

    My Account

    LoginRegister

    Information

    Deposit AgreementLicense

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    A study on the use of chilling as a critical control point in a beef HACCP plan.

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    Report 80.pdf
    Size:
    384.4Kb
    Format:
    PDF
    Download
    Author
    Kinsella, Kathleen
    Sheridan, James J.
    Rowe, T.
    Keyword
    HACCP
    Beef
    Chilling
    Hazard analysis
    Food safety
    Date
    2006-02
    
    Metadata
    Show full item record
    Statistics
    Display Item Statistics
    URI
    http://hdl.handle.net/11019/187
    Citation
    A study on the use of chilling as a critical control point in a beef HACCP plan. The National Food Centre Research Report No. 80. Kathleen Kinsella et al. Dublin; Teagasc, 2006. ISBN 184170457X
    Abstract
    Investigations were undertaken to establish the critical limits for use of chilling in a Hazard Analysis Critical Control Point (HACCP) system for beef. Information was obtained on the influence of chilling on the survival of bacteria, including the pathogen Salmonella Typhimurium DT104, attached to beef carcass surfaces. In general, a chilling regime could not be identified that gave consistent and meaningful reductions in surface bacterial counts while not seriously compromising the quality of the carcasses in terms of excessive amounts of weight loss. The study concluded that chilling was not a satisfactory process for use as a critical control point (CCP) in beef chilling and could not be recommended to the Irish beef industry for inclusion in a HACCP plan.
    Collections
    Food Safety
    Food Safety
    Food Chemistry & Technology
    Food Programme End of Project Reports

    entitlement

     
    DSpace software copyright © 2002-2017  DuraSpace
    Quick Guide | Contact Us | Send Feedback
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.