ShareA study of factors influencing histamine production in meat.
Author(s) : TEODOROVIC V., BUNCIC S., SMILJANIC D.
Type of article: Article
Summary
Histamine production in a nutrient broth inoculated with Proteus morganii and with added histidine (0.05 mol/l) was found to be substantially increased in the presence of 0.30% glucono-delta-lactone and 1% sucrose. Histamine levels recorded in the presence of 3.50% salt or 0.02% sodium nitrite were very similar to those determined in the control additive-free broth.
Details
- Original title: A study of factors influencing histamine production in meat.
- Record ID : 1995-0984
- Languages: English
- Source: Fleischwirtschaft - vol. 74 - n. 2
- Publication date: 1994/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Meat and meat products;
Poultry;
Fish and fish product - Keywords: Poultry; Meat; Fish; Histamine; Cold storage; Additive
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