Share

MICROBIAL FLORA OF LIVERS, KIDNEYS AND HEARTS FROM BEEF, PORK AND LAMB: EFFECTS OF REFRIGERATION, FREEZING AND THAWING.

Author(s) : HANNA M. O.

Type of article: Article

Summary

TEMPERATURE ABUSE OF FRESH ORGANS FOR 6-12 HR AT 303K (30 DEG C) BEFORE FREEZING CAUSED MAJOR INCREASES IN COUNT. FROZEN STORAGE OF LIVERS, KIDNEYS AND HEARTS [4 DAYS AT 253K (20 DEG C)] DID NOT CAUSE SIGNIFICANT CHANGES IN AEROBIC PLATE COUNTS. AFTER STORAGE FOR 5 DAYS AT 275K (2 DEG C) PSEUDOMONAS SP. MORE OFTEN BECAME A MAJOR PART OF THE MICROBIAL FLORA OF LIVER SAMPLES. FROZEN STORAGE FOR 4 DAYS AT 253 K DID NOT CHANGE THE MICROBIAL FLORA OF BEEF SAMPLES GREATLY; IN PORK AND LAMB, CORYNEFORM BACTERIA MORE FREQUENTLY BECAME A MAJOR PART OF THE MICROBIAL FLORA AFTER FREEZING. CHANGES IN PH OF LIVERS, KIDNEYS AND HEARTS DURING 5 DAYS AT 275 K WERE SMALL.

Details

  • Original title: MICROBIAL FLORA OF LIVERS, KIDNEYS AND HEARTS FROM BEEF, PORK AND LAMB: EFFECTS OF REFRIGERATION, FREEZING AND THAWING.
  • Record ID : 1982-1247
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing