{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15436"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15436","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"The bacteria involved in meat spoilage and the effect of environmental factors on their growth","abstract":"The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken was greater than for lamb and pork.","abstract_html":"The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken was greater than for lamb and pork.","abstract_has_math":false,"creators":["Baxter, Narida Jane"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2000,"date_issued":"2000","date_published":"2000","updated_at":"2026-07-24T06:33:12Z","subjects":["0908 Food Sciences"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Baxter, Narida Jane"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2000"]},{"key":"dc:date.issued","label":"Date","values":["2000"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Centre for Bioprocessing and Food Technology"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15436/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15436/8/BAXTER%20Nardia-thesis_nosignature.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken was greater than for lamb and pork."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["The bacteria involved in meat spoilage and the effect of environmental factors on their growth"]}]}],"canonical_facts":{"dc:creator":["Baxter, Narida Jane"],"dc:date":["2000"],"dc:date.issued":["2000"],"dc:description.abstract":["The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken was greater than for lamb and pork."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15436/8/BAXTER%20Nardia-thesis_nosignature.pdf"],"dc:language":["en"],"dc:publisher.department":["Centre for Bioprocessing and Food Technology"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15436/"],"dc:subject":["0908 Food Sciences"],"dc:title":["The bacteria involved in meat spoilage and the effect of environmental factors on their growth"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:12Z"}