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Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage



Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage



Polish Journal of Veterinary Sciences 3(3): 183-186



This study was aimed at determining the influence of three different freezing methods on horse meat microflora during a 3-month cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber).

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Accession: 003417722

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