ShareP-nitroaniline test: a rapid method for assessing the microbial quality of refrigerated meat.
Author(s) : ORDÓÑEZ J. A., GARCÍA DE FERNANDO G. D.
Summary
The p-nitroaniline test is a rapid method, which estimates the microbial quality of refrigerated meat by measuring the activity of aminopeptidase which is linked to the cell wall of Gram negative bacteria, the usual spoilage flora of refrigerated meat, fish, etc. The levels of psychrotrophic bacteria can be determined in about 2.5 h.
Details
- Original title: P-nitroaniline test: a rapid method for assessing the microbial quality of refrigerated meat.
- Record ID : 2000-3085
- Languages: English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
- Publication date: 1996
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Microbiological assessment of red meat for prod...
- Author(s) : STEPHAN R., THOLEN R., UNTERMANN F.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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Effects of different cooling methods on microbi...
- Author(s) : MCDONALD K., SUN D. W.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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Chilled transport and storage of fish: applicat...
- Author(s) : ROSS T., MCMEEKIN T. A.
- Date : 1997/06/16
- Languages : English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
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Pathogen combat: a pan-European approach to imp...
- Author(s) : BRAUN S.
- Date : 2008/10/15
- Languages : English
- Source: Projektowanie i eksploatacja przyjaznych srodowisku systemów chlodniczych i klimatyzacyjnych. Miedzynarodowa konferencja. XL Dni chlodnictwa.
- Formats : PDF
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Relationship between microbial numbers and some...
- Author(s) : DAINTY R. H., EDWARDS R. A., HIBBARD C. M.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
View record