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PROTEOLYTIC CHARACTERISTICS OF SURFACE MICROFLORA OF FROZEN MEAT.

[In Polish. / En polonais.]

Author(s) : ZAWADZKI Z.

Type of article: Article

Summary

THE PURPOSE WAS TO DETERMINE AND COMPARE 400 BACTERIAL STRAINS ISOLATED FROM THE SURFACE OF FROZEN BEEF AFTER 1 AND 7 MONTHS OF STORAGE BETWEEN 252 TO 255 K (-21 TO -18 DEG C). PROTEOLYTIC PROPERTIES WERE DESIGNATED BY USING PLATE TECHNIQUE WITH FOUR PROTEINS AND GELATINE. IT WAS FOUND THE STRAINS PRODUCED PROTEOLYTIC ECTOENZYMES ACTING IN DIFFERENT WAY ON THE COMPOUNDS EXAMINED. ON THE BASIS OF THE FINDINGS, THE STRAINS WERE DIVIDED INTO FOUR BASIC GROUPS. A HIGHER PROTEOLYTIC ACTIVITY OF THE MICROFLORA WAS NOTICED AFTER 7 MONTHS OF MEAT STORAGE, BUT AN INCREASED ACTIVITY WAS DIFFERENT IN RELATION TO INDIVIDUAL PROTEINS.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1983-1013
  • Languages: Polish
  • Source: Med. weter. - vol. 38 - n. 7
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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