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Mould Growths Upon Cold-Store Meat
Paperback
Technology & EngineeringBiology
ISBN13: 9781025849515
Publisher: Tradd Street Press
Published: Feb 14 2026
Pages: 32
Weight: 0.13
Height: 0.07 Width: 6.14 Depth: 9.21
Language: English
Mould Growths Upon Cold-Store Meat is a technical scientific investigation into the mycological issues affecting meat products during refrigeration and transit. Written by F.T. Brooks and C.G. Handsford, this work examines the various types of fungi that develop on meat kept in cold storage, including detailed studies of specific strains such as black spot and other common moulds.
The text provides a rigorous analysis of the biological characteristics of these organisms, exploring their life cycles, temperature requirements, and the specific conditions that facilitate their growth on beef, mutton, and other livestock products. By documenting experimental findings and observational data, the authors address the practical and economic concerns of the food industry regarding spoilage and the maintenance of food quality over long distances.
As a foundational contribution to the fields of food science and industrial microbiology, this study offers valuable insights into the historical development of cold storage technologies and the scientific approach to preventing food contamination. It remains an essential reference for those interested in the history of mycology and the evolution of global food supply chain safety.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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