SharePROTEOLYTIC PROPERTIES OF THE SURFACE MICROFLORA OF FROZEN MEAT.
[In Polish. / En polonais.]
Author(s) : ZAWADZKI Z.
Type of article: Periodical article
Summary
THE PROTEOLYTIC ACTIVITY OF 400 BACTERIA STRAINS ON THE SURFACE OF BEEF QUARTERS STORED 1 TO 7 MONTHS AT 252 TO 255 K (-21 TO -18 DEG C) WAS DETERMINED AND COMPARED. PROTEOLYTIC PROPERTIES WERE DETERMINED BY THE PLATE METHOD WITH FOUR PROTEINS AND GELATIN. THE STRAINS COULD BE CLASSIFIED INTO FOUR GROUPS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1983-1833
- Languages: Polish
- Source: Med. weter. - n. 7
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Beef; Proteolysis; Frozen food
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