C. O. Gill

• Cleaning of the equipment used for carcass fabrication at large pig-slaughtering plants
• Microbial effects of trimming, vacuum cleaning or vacuum-hot water cleaning of beef or sheep carcasses in commercial carcass dressing process
• Apparatus for pasteurizing red meat carcasses
• Assessment of the hygienic efficiencies of processes for cooling meat at slaughtering plants
• Assessment of the preservative capabilities of storage and distribution processes
• Enumeration and identification of meat spoilage bacteria