Volatile amine production in uncured pork during storage
| Autor: | R. A. Edwards, Ronald L. S. Patterson |
|---|---|
| Rok vydání: | 1975 |
| Předmět: |
Nutrition and Dietetics
Amine formation technology industry and agriculture food and beverages Trimethylamine Bacterial growth Bacterial counts chemistry.chemical_compound chemistry Yield (chemistry) Pork meat Amine gas treating Food science Agronomy and Crop Science Dimethylamine Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 26:1371-1373 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740260916 |
| Popis: | The concentration of volatile amines and the bacterial counts were determined in pork meat stored at −20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 109/cm2. The meat spoiled before the dimethylamine/trimethylamine content reached a concentration likely to yield a detectable amount of N-nitrosodimethylamine in a cured product. |
| Databáze: | OpenAIRE |
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