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BACTERIAL FLORA OF GROUND BEEF AND SOY EXTENDED GROUND BEEF DURING STORAGE.

Author(s) : HARRISON M. A., MELTON C. C., DRAUGHON F. A.

Type of article: Article

Summary

GROUND BEEF AND GROUND BEEF EXTENDED WITH 20% TEXTURED SOY PROTEIN (TSP) WERE EXAMINED TO DETERMINE THE PREDOMINANT BACTERIAL FLORA PRESENT DURING STORAGE AT 277K (4 DEG C) FOR 6 DAYS. BACTERIAL NUMBERS IN THE EXTENDED GROUND BEEF INCREASED WITH TIME AND AT A FASTER RATE THAN THE NONEXTENDED PRODUCT. SPOILAGE ODORS WERE ALSO DETECTED EARLIER IN THE TSP CONTAINING GROUND BEEF. FOR BOTH PSEUDOMONAS SPECIES WERE THE PREDOMINANT BACTERIA OF FRESH AND STORED SAMPLES. BY THE SIXTH DAY OF STORAGE AT 277 K, THE ONLY PSYCHROTROPHS RECOVERED WERE SPECIES OF PSEUDOMONAS.

Details

  • Original title: BACTERIAL FLORA OF GROUND BEEF AND SOY EXTENDED GROUND BEEF DURING STORAGE.
  • Record ID : 1982-0867
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 4; 1088-1090; 2 fig.; 4 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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