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MICROBIAL ECOLOGY AND INTERACTIONS IN CHILLED MEAT.

Author(s) : GRAU F. H.

Type of article: Article

Summary

AEROBICALLY, THE SELECTIVE PRESSURES THAT DETERMINE THE MIX OF MICROFLORA GROWING ON MEAT ARE TEMPERATURE, WATER ACTIVITY, PH AND INHIBITORS SUCH AS NITRITE OR CARBON DIOXIDE. COMPETITION FOR SOURCES OF ENERGY DOES NOT SEEM TO BE IMPORTANT. HOWEVER, AMINO ACIDS CAN BE DEGRADED EARLIER IN MEAT THAT HAS A LOW GLUCOSE CONTENT. ON VACUUM-PACKED MEAT, THE HIGH CARBON DIOXIDE AND LOW OXYGEN TENSIONS EXERT ADDITIONAL SELECTIVE PRESSURES RESULTING IN A CHANGED FLORA. ANAEROBICALLY, UNDISSOCIATED LACTIC ACID BECOMES ANOTHER AGENT RESTRICTING GROWTH, AND LACTOBACILLI MAY APPEAR TO INHIBIT SOME STRAINS BY A MECHANISM AS YET UNKNOWN.

Details

  • Original title: MICROBIAL ECOLOGY AND INTERACTIONS IN CHILLED MEAT.
  • Record ID : 1982-1601
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 41 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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