Literature DB >> 5797950

Relationship between amino sugars and meat microbial quality.

L A Shelef, J M Jay.   

Abstract

The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.

Entities:  

Mesh：

Substances：

Year:  1969        PMID： 5797950      PMCID： PMC377847          DOI： 10.1128/am.17.6.931-932.1969

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  5 in total

Review 1.  CHEMISTRY AND FUNCTION OF AMINO SUGARS AND DERIVATIVES.

Authors:  M R SALTON
Journal:  Annu Rev Biochem       Date:  1965       Impact factor: 23.643

2.  Method for the determination of hexosamines in tissues.

Authors:  N F BOAS
Journal:  J Biol Chem       Date:  1953-10       Impact factor: 5.157

3.  Fate of free amino acids and nucleotides in spoiling beef.

Authors:  J M Jay; K S Kontou
Journal:  Appl Microbiol       Date:  1967-07

4.  A rapid procedure for the estimation of amino sugars on a micro scale.

Authors:  R Gatt; E R Berman
Journal:  Anal Biochem       Date:  1966-04       Impact factor: 3.365

5.  Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled beef and aged beef.

Authors:  J M Jay
Journal:  Appl Microbiol       Date:  1966-07
  5 in total
  2 in total

1.  Determining endotoxin content of ground beef by the Limulus amoebocyte lysate test as a rapid indicator of microbial quality.

Authors:  J M Jay; S Margitic; A L Shereda; H V Covington
Journal:  Appl Environ Microbiol       Date:  1979-11       Impact factor: 4.792

2.  Use of a titrimetric method to assess the bacterial spoilage of fresh beef.

Authors:  L A Shelef; J M Jay
Journal:  Appl Microbiol       Date:  1970-06
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.