ShareMicrobial formation of cyanhydric acid during deterioration of beef meat stored at chilling temperatures.
[In German. / En allemand.]
Author(s) : MEYNS S., FISCHER J. L., SCHMIDT LORENZ W.
Type of article: Article
Summary
Dosing, by photometry, of cyanhydric acid after distillation and coloured reaction. This acid can only be detected from the 10th day of storage at 4 deg C and mainly on the meat surface. It is a product of Pseudomonas metabolism.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1993-1444
- Languages: German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 83 - n. 2
- Publication date: 1992
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Deterioration; Chilling; Beef; Pseudomonas; Cold storage; Acid
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