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Microbial deterioration of beef meat stored at low temperatures and ammonia formation.

[In German. / En allemand.]

Author(s) : MEYNS S., SCHMIDT LORENZ W.

Type of article: Article

Summary

Study of the deterioration rate of beef stored at 4 deg C, as a function of the type of package used. Analysis of changes in microflora in relation to ammonia formation and the deterioration of meat flavour. Results show that ammonia is not a good indicator of the start of microbial deterioration in meat.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1993-0303
  • Languages: German
  • Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 83 - n. 1
  • Publication date: 1992

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