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FLUCTUATIONS IN THE QUANTITATIVE PREDOMINANCE OF BACTERIAL GROUPS IN FRESH AND STORED MUTTON.

Author(s) : VIJAYA RAO D., BHAGIRATHI B., SHARMA T. R.

Type of article: Article

Summary

THE AEROBIC BACTERIAL FLORA WAS LARGELY MADE UP OF LIPOLYTIC OR PROTEOLYTIC PSYCHROTROPHS WHICH INCREASES 2-3 FOLD IN MUTTON STORED AT 298 K (25 DEG C) + OR -2 K. AT 278 K (5 DEG C) + OR -2 K THERE WAS RAPID INCREASE IN PSYCHROTROPHIC AND PROTEOLYTIC GROUPS INITIALLY, WHILE IN LATER STAGES LIPOLYTIC BACTERIA WERE PREDOMINANT. PREDOMINANT AEROBIC BACTERIA WERE STAPHYLOCOCCUS, MICROCOCCUS, BACILLUS, THREE GENERA OF CORYNEFORMS, ENTEROBACTERIA, ACINETOBACTER, PSEUDOMONAS AND MORAXELLA. MEAT DEVELOPED OFF-ODOUR WHEN THE TOTAL PLATE COUNT WAS MORE THAN 10 TO 100 MILLION PER GRAM.

Details

  • Original title: FLUCTUATIONS IN THE QUANTITATIVE PREDOMINANCE OF BACTERIAL GROUPS IN FRESH AND STORED MUTTON.
  • Record ID : 1985-0178
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci. Technol.
    vol. 20; n. 6; 1983.11-12; 277-281; 7 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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