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MICROBIOLOGICAL CONSIDERATIONS IN COLD STORAGE OF MEAT.

Author(s) : LOWRY P. D., GILL C. O.

Summary

THREE FUNGAL SPECIES ISOLATED FROM BLACK SPOT SPOILT MEAT FAILED TO GROW AT TEMPERATURES MUCH BELOW 268 K (-5 DEG C). ALTHOUGH THE FUNGI COULD GROW ON FROZEN MEDIA, SEVERAL MONTHS WOULD BE REQUIRED FOR COLONIES TO BECOME BARELY VISIBLE. IT THEREFORE SEEMS THAT SIGNIFICANT BLACK SPOT SPOILAGE WILL ONLY DEVELOP ON FROZEN MEAT IF IT IS HELD AT TEMPERATURES NEAR THE MELTING POINT FOR PROLONGED PERIODS, OR IF THE MEAT SURFACE REACHES HIGHER TEMPERATURES WITH SURFACE DRYING INHIBITING BACTERIAL GROWTH. THE FUNGI PRODUCING WHITE SPOT SHOWED SIMILAR GROWTH LIMITATIONS.

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Pages: 1982-1

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Details

  • Original title: MICROBIOLOGICAL CONSIDERATIONS IN COLD STORAGE OF MEAT.
  • Record ID : 1983-1832
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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