ShareChemical, 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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