原创力文档Quality Characteristics and Microbiology Status in Kundi, an Intermediate Moisture Meat （IMM） Product.pdfVIP
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Quality Characteristics and Microbiology Status in Kundi, an Intermediate Moisture Meat （IMM） Product.pdf
JournalofAgriculturalScienceandTechnologyB2(2Ol2)841-847
Earliertitle：JournalofAgriculturalScienceandTechnology，ISSN 1939-1250
QualityCharacteristicsandMicrobiologyStatusin
Kundi，anIntermediateMoistureMeat(IMM)Product
PatienceOlusolaFakolade
DepartmentofAnimalScience，MeatScienceLaboratory,EjigboCampus，(9sunStateUniversity，Osogbo0234,Nigeria
Received：December19，2011／Published：July20，2012
Abstract：Meatnadmeatproductsareextremelyperishable，sospecialcarenadhna dlingmustbeexercisedduringslaughtering
operation．Moreover，duetoitshighnutritivevalue，deteriorationsetinimmediatelyaftersl
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