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EFFECT OF BACTERIOPHAGES ON THE COLOUR AND DISPLAY LIFE OF BEEF.
Author(s) : GREER G. G.
Summary
THE AUTHOR TESTED, UNDER COMMERCIAL CONDITIONS, THE EFFECT OF BACTERIOPHAGES ON BEEF SPOILAGE PSEUDOMONAS BACTERIA. WHEN STEAKS ARE INOCULATED WITH PSEUDOMONAS, THE SUBSEQUENT GROWTH OF BACTERIOPHAGES IS DIRECTLY PROPORTIONAL TO DECREASED DISCOLORATION AND INCREASED SHELF LIFE. UNDER FAVOURABLE COMMERCIAL CONDITIONS, A CONCENTRATION OF 100,000 PHAGES/CM2 IN THE PRESENCE OF 1,000 BACTERIA/CM2 MAY DOUBLE SHELF LIFE AND EVEN WITH LOWER CONCENTRATIONS SHELF LIFE IS SIGNIFICANTLY IMPROVED. THIS STORAGE PROCESS USING BACTERIOPHAGES MAY APPEAR EFFICIENT AGAINST THE EARLY DETERIORATION OF MEAT TO BE PROCESSED.
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Pages: 1986-3
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Details
- Original title: EFFECT OF BACTERIOPHAGES ON THE COLOUR AND DISPLAY LIFE OF BEEF.
- Record ID : 1988-1079
- Languages: English
- Publication date: 1986/09/10
- Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
1986-3; 455-462; 4 fig.; 1 tabl.; 11 ref.; discuss. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Browning; Microbiology; Meat; Deterioration; Chilling; Beef; Organoleptic property; Pseudomonas; Steak; Shop; Colour
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