Literature DB >> 29565

Storage quality of dark, firm, dry meat.

K G Newton, C O Gill.   

Abstract

Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).

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Year:  1978        PMID： 29565      PMCID： PMC291228          DOI： 10.1128/aem.36.2.375-376.1978

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  2 in total

1.  Substrate limitation of bacterial growth at meat surfaces.

Authors:  C O Gill
Journal:  J Appl Bacteriol       Date:  1976-12

2.  The development of aerobic spoilage flora on meat stored at chill temperatures.

Authors:  C O Gill; K G Newton
Journal:  J Appl Bacteriol       Date:  1977-10
  2 in total
  8 in total

1.  Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1982-02       Impact factor: 4.792

2.  Growth of Salmonella on chilled meat.

Authors:  B M Mackey; T A Roberts; J Mansfield; G Farkas
Journal:  J Hyg (Lond)       Date:  1980-08

3.  Development of bacterial spoilage at adipose tissue surfaces of fresh meat.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1980-05       Impact factor: 4.792

4.  Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

5.  Relationship between lactic acid concentration and bacterial spoilage in ground beef.

Authors:  P S Nassos; A D King; A E Stafford
Journal:  Appl Environ Microbiol       Date:  1983-10       Impact factor: 4.792

6.  Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage.

Authors:  G Kandeepan; A S R Anjaneyulu; N Kondaiah; S K Mendiratta; R S Rajkumar
Journal:  J Food Sci Technol       Date:  2011-08-03       Impact factor: 2.701

7.  Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique.

Authors:  J S Dickson; G R Siragusa; J E Wray
Journal:  Appl Environ Microbiol       Date:  1992-11       Impact factor: 4.792

8.  Detection of glucose oxidation products in chilled fresh beef undergoing spoilage.

Authors:  J M Farber; E S Idziak
Journal:  Appl Environ Microbiol       Date:  1982-09       Impact factor: 4.792
  8 in total

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