Abstract:The study contains the result from the test f the vacuum - packed meat
sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the
primary treatment, the refrigeration an the sorting out , the meat slices
were vacuum -packed and kept and a temperature of 4?C and 6?C. At the 2nd,
the 3rd and the 5th day, a chemical analysis of the meat slices was made. At
the 2nd and the 5th day it was made a microbiological test of the meat slices
in relation to the overall number of bacteria,… Show more
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