The causes of blue spots formation on rabbit carcasses and pork meat products have been reported. Pseudomonas spp. have been revealed as responsible, particularly P. fluorescens e P. libanensis. Other Pseudomonas spp. can contribuite to these alteration. In this case P. chlororaphis var. chlororaphis and P. syringae have been retained responsible.
Cause della chiazzatura blu di prodotti carnei / C. Cantoni, S. Milesi, S. Pirani, L. Iacumin, G. Comi. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 47:476(2008), pp. 29-32.
Cause della chiazzatura blu di prodotti carnei
C. CantoniPrimo
;S. MilesiSecondo
;S. Pirani;
2008
Abstract
The causes of blue spots formation on rabbit carcasses and pork meat products have been reported. Pseudomonas spp. have been revealed as responsible, particularly P. fluorescens e P. libanensis. Other Pseudomonas spp. can contribuite to these alteration. In this case P. chlororaphis var. chlororaphis and P. syringae have been retained responsible.
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