This paper introduced the difficulties in the handling of infected pig carcasses,such as difficulty in finding,difficult......

<strong>Objectives:</strong> This study aimed to conduct a comparative assessment of bacterial cross-contamination in co......

畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却.但是对于一些肉类加工企业,由于使用不合理的冷......