GROWTH OF CLOSTRIDIUM PERFRINGENS IN MEAT LOAF WITH AND WITHOUT ADDED SOYBEAN PROTEIN

1 April 1971

journal article
research article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 34 (4) , 215-217
https://doi.org/10.4315/0022-2747-34.4.215

Abstract

The effects of various soybean proteins used in meat loaf formulations on growth of Clostridium perfringens were studed under actual meat loaf conditions. Beef products offer an excellent medium for the rapid growth of this organism and addition of soybean additives did not show any significant effects.