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Factors affecting spoilage microflora succession on lamb carcasses at refrigeration temperatures
M Prieto1, M L García-López, M R García-Armesto
1Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Spain.
The Journal of Applied Bacteriology
|May 1, 1993
Abstract:
Three bacterial groups were detected during the shelf-life of lamb carcasses stored at refrigeration temperatures: coryneforms (mostly Brochothrix thermosphacta), Gram-positive cocci (staphylococci) and Gram-negative bacilli (Pseudomonas spp. and Moraxella spp.). Influence of categorical variables such as sampling day, sampling area and sampling method on their recovery was analysed by a chi-square test of independence and loglinear analysis. Hierarchical loglinear modelling proved to be very useful as several three-way interactions of factors were observed.