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EFFECTS OF PHAGE CONCENTRATION, BACTERIAL DENSITY, AND TEMPERATURE ON PHAGE CONTROL OF BEEF SPOILAGE.

Author(s) : GREER G. G.

Type of article: Article

Summary

RETAIL BEEF STEAKS, INOCULATED WITH GRADED AMOUNTS OF A PSEUDOMONAS SPP AND HOMOLOGOUS PHAGE, WERE SUBJECTED TO A RANGE OF RETAIL CASE TEMPERATURES TO ASSESS THE SIGNIFICANCE OF ANY INTERACTIVE EFFECTS UPON RETAIL CASE LIFE. THE POTENTIAL OF PHAGE TO INCREASE THE CASE LIFE OF BEEF WAS UNAFFECTED BY TEMPERATURE WITHIN THE RANGE 274-283 K (1-10 DEG C) BUT WAS SIGNIFICANTLY INFLUENCED BY THE INTERACTIVE EFFECTS OF INITIAL BACTERIAL DENSITY AND PHAGE CONCENTRATION.

Details

  • Original title: EFFECTS OF PHAGE CONCENTRATION, BACTERIAL DENSITY, AND TEMPERATURE ON PHAGE CONTROL OF BEEF SPOILAGE.
  • Record ID : 1989-1022
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 4; 1988.07-08; 1226-1227; 2 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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