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Biogenic amine formation in fresh vacuum-packaged beef stored at -2 and 2 deg C for 100 days.

Author(s) : KRIZEK A. R., SCOTT-SMITH J., PHEBUS R. K.

Type of article: Article

Summary

Significant levels (15 microgramme/g) of tyramine were detected at 20 days of storage at 2 deg C and 40 days of storage at -2 deg C. Putrescine and cadaverine were detected first at 40 days of storage at 2 deg C and 60 days of storage at -2 deg C. Psychrotrophic plate counts and lactic acid bacteria counts were initially 1000 colony forming units (CFU)/cm2 and ranged from 1,000,000-10,000,000 CFU/cm2 at 100 days of storage.

Details

  • Original title: Biogenic amine formation in fresh vacuum-packaged beef stored at -2 and 2 deg C for 100 days.
  • Record ID : 1996-0323
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 3
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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