Abstract
Jensen, L. B., Microbiology of Meats. Champaign, Illinois, The Garrard Press. 1942. 252 pp. Price $4.00.This book deals with the industrial microbiology of meat foods. The presentation of data is from the standpoint of the practical operation of meat handling but when necessary for clearness and explanation the academic features of bacteriology have been included. The book includes 12 chapters, 8 of which might be of direct interest to the poultry research worker interested in the microbiology of poultry meats. Of particular interest to the poultry worker would be the chapters on the bacteriology of green discoloration in meats, the action of microorganisms on fats, the control of microorganisms, and a summary of food poisoning of bacterial origin.The reviewer was somewhat disappointed in not finding a chapter devoted to the problems of handling poultry meats since chapters were devoted to ham souring, beef, sausage, and bacon.
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