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Meat can be contaminated in different stages of the slaughtering process and the identification of these stages is the starting point to implement adequate control measures. The objectives of this study were to assess the presence of pathogenic microorganisms in cattle carcasses, to identify the...

Loiko, M. R.; Paula, C. M. D. de; Langone, A. C. J.; Rodrigues, R. Q.; Cibulski, S.; Rodrigues, R. de O.; Camargo, A. C.; Nero, L. A.; Mayer, F. Q.; Tondo, E. C.
Elsevier Ltd, Oxford, UK
Meat Science, 2016, 116, pp 193-200