ShareInvestigations on shelf life and shelf life assessment of raw meat: formation of biogenic amines and microbial changes during storage.
Author(s) : PÖTZELBERGER D. E., PAULSEN P., HELLWIG E., BAUER F.
Type of article: Article
Summary
High concentrations of biogenic amines (putrescine, cadaverine, tyramine, spermine) were found only in samples with high total aerobic counts and obvious sensory deterioration.
Details
- Original title: Investigations on shelf life and shelf life assessment of raw meat: formation of biogenic amines and microbial changes during storage.
- Record ID : 1999-2364
- Languages: English
- Source: Fleischwirtschaft - vol. 78 - n. 7
- Publication date: 1998/07
- Document available for consultation in the library of the IIR headquarters only.
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- Author(s) : VANDERLINDE P. B., SHAY B., MURRAY J.
- Date : 1999/04
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- Source: Journal of Food Protection - vol. 62 - n. 4
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- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 7
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