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COMPUTER-ASSISTED IDENTIFICATION OF BACTERIA ON HOT BONED AND CONVENTIONALLY PROCESSED BEEF.

Author(s) : LEE C. Y., FUNG D. Y. C., KASTNER C. L.

Type of article: Article

Summary

MESOPHILIC AND PSYCHROTROPHIC BACTERIA (706 ISOLATES) OBTAINED FROM HOT BONED AND CONVENTIONALLY PROCESSED BEEF AT THE TIME OF FABRICATION AND AFTER 14-DAY VACUUM STORAGE AT 275 K (2 DEG C) WERE ANALYZED BY COMPUTER-ASSISTED NUMERICAL TAXONOMY. THERE WAS NO SIGNIFICANT DIFFERENCE IN TERMS OF THE NUMBER OF PHENONS BETWEEN HOT BONED AND CONVENTIONALLY PROCESSED BEEF BEFORE AND AFTER STORAGE. BEFORE STORAGE, 24 MESOPHILIC PHENONS AND 11 PSYCHROTROPHIC PHENONS WERE CHARACTERIZED. AFTER STORAGE IN VACUUM BAGS THEY WERE 13 AND 6 RESPECTIVELY. THE AFTER STORAGE FLORA CONSISTED MAINLY OF STREPTOCOCCUS AND LACTOBACILLUS.

Details

  • Original title: COMPUTER-ASSISTED IDENTIFICATION OF BACTERIA ON HOT BONED AND CONVENTIONALLY PROCESSED BEEF.
  • Record ID : 1982-1986
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 363-367; 373; 4 fig.; 2 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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