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Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro.

Author(s) : CHAN W. K. M., JOO S., FAUSTMAN C., et al.

Type of article: Article

Summary

The relationship between bacterial growth and oxymyoglobin oxidation in vitro and in meat was studied. In the in vitro study, oxymyoglobin was combined with Pseudomonas fluorescens or sterile nutrient broth (control) in an airtight vessel. P. fluorescens samples showed greater metmyoglobin formation and oxygen consumption than controls. The P. fluorescens population in the reaction vessels was correlated with metmyoglobin formation. The findings indicated that P. fluorescens could accelerate beef discoloration and demonstrated that oxygen consumption concomitant with P. fluorescens growth decreased partial oxygen pressure, which accelerated oxymyoglobin oxidation.

Details

  • Original title: Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro.
  • Record ID : 2000-1996
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 10
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

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