ShareThe effect of psychrotrophic bacteria on refrigerated meats.
Author(s) : JAY J. M., SHELEF L. A.
Type of article: Book chapter
Summary
Study, from literature data, of the microflora of fresh meats and of bacteria responsible for their degradation during cold storage. Activity of psychrotroph bacteria towards meat proteins, and effects on the formation of volatile compounds.
Details
- Original title: The effect of psychrotrophic bacteria on refrigerated meats.
- Record ID : 1994-0334
- Languages: English
- Source: In: Biodeterior. Biodegrad., Elsevier Sci. Publ. Ltd. - 147-159; 52 ref.
- Publication date: 1991
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Deterioration; Psychrotroph; Protein; Cold storage; Volatile compound
-
VOLATILE COMPOUNDS PRODUCED BY MEAT PSEUDOMONAD...
- Author(s) : EDWARDS R. A., DAINTY R. H., HIBBARD C. M.
- Date : 1987
- Languages : English
- Source: J. appl. Bacteriol. - vol. 62 - n. 5
View record
-
Volatile lipid oxidation products of Wagyu and ...
- Author(s) : BOYLSTON T. D., MORGAN S. A., JOHNSON K. A., WRIGHT R. W. J., BUSBOOM J. R., REEVES J. Jr
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 4
View record
-
Effects of storage conditions on the compositio...
- Author(s) : GUINOT-THOMAS P., AMMOURY M. al, LAURENT F.
- Date : 1995
- Languages : English
- Source: Int. Dairy J. - vol. 5 - n. 2
View record
-
Effect of storage time on raw sardine (Sardina ...
- Author(s) : PROST C., HALLIER A., CARDINAL M., et al.
- Date : 2004/06
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 5
View record
-
Evaluation of fish freshness using volatile com...
- Author(s) : Ifremer, FIOM, OLAFSDOTTIR G., FLEURENCE J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record