ShareChanges in the concentration of biogenic amines and application of a tyramine sensor during storage of beef.
Author(s) : YANO Y., KATAHO N., WATANABE M., NAKAMURA T., ASANO Y.
Type of article: Article
Summary
Determination of amine content, microflora and tenderness of vacuum packed beef as a function of storage time at 0.5 or 10 deg C. Use of a sensor made out of a column containing a tyramine oxidase and an oxygen electrode, to control microbial decay of meat. This sensor firstly detects tyramine, after storage for 5 days at 10 deg C, 13 days at 5 deg C or 32 days at 0 deg C.
Details
- Original title: Changes in the concentration of biogenic amines and application of a tyramine sensor during storage of beef.
- Record ID : 1996-2306
- Languages: English
- Source: J. agric. Food Chem. - vol. 54 - n. 2
- Publication date: 1995
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Microbiology; Meat; Chilling; Beef; Amine; Cold storage
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- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 1
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- Date : 1987
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