I want to study microbiological examination of meat sample. My study interest are standard plate count on plate count agar (PCA), yeast and moulds
on potato dextrose agar (acidified to pH 3.5 using 10% tartaric acid), Lipolytics on Tributyrin Agar (TBA), Enterobacteriaceae count on Violet Red Bile Dextrose agar and phospholipids degrading organisms on PCA agar containing 5% egg yolk emulsion. What method would be appropriate? Is there any detrimental effect of pour plate on the bacterial or yeast and moulds specific for meat sample ?
http://biology.clc.uc.edu/fankhauser/Labs/Microbiology/Meat_Milk/MEAT_count.htm
https://www.primesafe.vic.gov.au/uploads/Victorian%20Standards/Microbiological%20Guidelines_Meat.pdf
https://books.google.co.in/books?id=xI-0SUqGmqIC&pg=PA55&lpg=PA55&dq=plate+count+of+meat+sample&source=bl&ots=jy_jJlJOLi&sig=cuA38UfffwKIz_n6NM-kE_nxBy8&hl=en&sa=X&ei=dfmCVY3qBM6PuASkioUw&ved=0CFEQ6AEwBw#v=onepage&q=plate%20count%20of%20meat%20sample&f=false
http://www.yourarticlelibrary.com/experiments/bacteria-present-in-a-sample-by-serial-dilution-agar-plating-method-or-total-plate-count-tpc-method/26577/
https://books.google.co.in/books?id=1b1CAgAAQBAJ&pg=PA100&lpg=PA100&dq=plate+count+of+meat+sample&source=bl&ots=myI_foWw2a&sig=hDXFxI_ch362gUL-eDbK-b80pto&hl=en&sa=X&ei=O_6CVdjaH9GfugT1gIiIBw&ved=0CD0Q6AEwBjgK#v=onepage&q=plate%20count%20of%20meat%20sample&f=false
http://faculty.weber.edu/coberg/class/3853/3853%20Microbial%20Testing%20Procedures.htm
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