Literature DB >> 944556

Dye reduction method for estimating bacterial counts in ground beef.

B S Emswiler, A W Kotula, C M Chesnut, E P Young.   

Abstract

A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.

Mesh：

Substances：

Year:  1976        PMID： 944556      PMCID： PMC169829          DOI： 10.1128/aem.31.4.618-620.1976

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


  5 in total

1.  The microbiological uses of 2,3,5,--triphenyltetrazolium chloride: an addendum.

Authors:  R G Pegram
Journal:  Lab Pract       Date:  1972-05

Review 2.  The microbiological uses of 2, 3, 5-triphenyltetrazolium chloride.

Authors:  R G Pegram
Journal:  J Med Lab Technol       Date:  1969-07

3.  Dye reduction tests on meat products.

Authors:  B L Austin; B Thomas
Journal:  J Sci Food Agric       Date:  1972-04       Impact factor: 3.638

4.  Estimating bacterial populations in raw and simulated maple sap by a modified resazurin test.

Authors:  J C Kissinger
Journal:  J Assoc Off Anal Chem       Date:  1971-01

5.  Simple ultrasensitive test for detecting penicillin in milk.

Authors:  J M Palmer; F V Kosikowski
Journal:  J Dairy Sci       Date:  1967-09       Impact factor: 4.034
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.