Share

EFFECT OF FOUR SPECIES OF BACTERIA ON MINCED BEEF STORED AT 280 K (7 C).

Author(s) : MORRISSEY P. A., BUCKLEY D. J., DALY M. C.

Type of article: Article

Summary

ASEPTICALLY PROCURED SAMPLES OF MINCED BEEF WERE INOCULATED WITH THE FOLLOWING BACTERIA: A NON-PIGMENTED PSEUDOMONAS, PSEUDOMONAS FLUORESCENS, AEROBACTER AEROGENES AND A MICROCOCCUS SPECIES. THE INOCULATED SAMPLES WERE COMPARED WITH STERILE CONTROLS DURING STORAGE AT 280 K (7 C). THE PH OF ALL INOCULATED SAMPLES INCREASED WITH MICROBIAL COUNTS ALTHOUGH MARKED SPECIES DIFFERENCES WERE EVIDENT. THE TWO PSEUDOMONAS ORGANISMS PRODUCED SIGNIFICANT EXTRACELLULAR PROTEOLYTIC ACTIVITY WHEN THE COUNTS REACHED 100 MILLION PER G. IN COMPARISON WITH CONTROLS, SAMPLES INOCULATED WITH THE TWO PSEUDOMONAS AND THE AEROBACTER SPECIES INCREASED IN TOTAL VOLATILE NITROGEN (TVN) ONLY DURING THE LATTER PART OF STORAGE, AFTER OFF-ODOURS HAD DEVELOPED. IN GENERAL, INCREASES IN TYROSINE VALUES OCCURRED IN BOTH STERILE AND INOCULATED SAMPLES DURING STORAGE.

Details

  • Original title: EFFECT OF FOUR SPECIES OF BACTERIA ON MINCED BEEF STORED AT 280 K (7 C).
  • Record ID : 1981-0145
  • Languages: English
  • Source: Ir. J. Food Sci. Technol. - vol. 4 - n. 1
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing