microbiolog. methods for meat

[nospam dahd]

In article <01bc2902$3e403540$211276c2 at pammer>, "Hans Peter Pammer" <pammer at magnet.at> says:
>
>I am looking for appropriate Methods to quantify spoilage of meat and meat
>products.
>Please e-mail me:       pammer at magnet.at


Quantify spoilage in terms of what?  Rancidity, microbial contamination?

If the latter, do you have either a standard, ie no tolerance for
certain beasts or allowable level in mind?

What kind of meat? Raw? Processed? Smoked? Vaccum Packed? Canned?

Respond-richardz at cy-net.net or ziprin at usda.tamu.edu