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.
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Indexing
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Trials of the very fast chilling of beef hindqu...
- Author(s) : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.
- Date : 1998/02
- Languages : English
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Rapid p-nitroaniline test for assessing microbi...
- Author(s) : ALVARADO R., RODRIGUEZ YUNTA M. A., HOZ L., GARCÍA DE FERNANDO G. D., ORDONEZ J. A.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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Use of a temperature function integration techn...
- Author(s) : GILL C. O., TAYLOR C. M., TONG A. K. W., O'LANEY G. B.
- Date : 1995/05
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 5
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CONTROL OF MEAT AND MEAT-PRODUCT QUALITY DURING...
- Author(s) : JAKUBOV G. Z.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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Accelerated processing of meat from hot boning ...
- Date : 2002/01
- Languages : Thai
- Source: J. natl. Res. Counc. Thail. - vol. 34 - n. 1
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