MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES

Autor:	Herbert O. Hultin, R. E. Levin, Tzong-Shin Lin
Rok vydání:	1977
Předmět:	food.ingredient biology Inoculation Food additive Microorganism biology.organism_classification Bacterial counts Microbiology Lactic acid chemistry.chemical_compound Pigment food Myoglobin chemistry visual_art visual_art.visual_art_medium Food science Bacteria Food Science
Zdroj:	Journal of Food Science. 42:151-155
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1977.tb01239.x
Popis:	Several additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3% and 1.5% by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S-producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads or P. putrefaciens had no effect on myoglobin oxidation.
Databáze:	OpenAIRE
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