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Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.

Author(s) : BORCH E., AGERHEM H.

Type of article: Article

Summary

Evaluation of microflora, organoleptic properties and composition in glucose, lactate, acetate, formate, ethanol and sulphur hydrogen of meat samples stored at 4 deg C. In presence of Leuconostoc, an increase in the ethanol and D-lactate contents is noted, together with a decrease in the glucose content. Lactobacillus induces the increase in the sulphur-hydrogen content and the formation of a flavour defect.

Details

  • Original title: Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.
  • Record ID : 1994-0329
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 15 - n. 1-2
  • Publication date: 1992

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