Penetration of bacteria into meat
- 1 June 1977
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 33 (6) , 1284-1286
- https://doi.org/10.1128/aem.33.6.1284-1286.1977
Abstract
Bacteria are confined to the surface of meat during the logarithmic phase of growth. When proteolytic bacteria approach their maximum cell density, extracellular proteases secreted by the bacteria apparently break down the connective tissue between muscle fibers, allowing the bacteria to penetrate the meat. Non-proteolytic bacteria do not penetrate meat, even when grown in association with proteolytic species.This publication has 4 references indexed in Scilit:
- Penetration of some Microorganisms in MeatZentralblatt für Veterinärmedizin Reihe B, 2010
- Tenderness in relation to the temperature of rigor onset in cold shortened beefJournal of the Science of Food and Agriculture, 1976
- Protein Changes Caused by Bacterial Growth on BeefJournal of Applied Bacteriology, 1975
- Bacterial penetration in raw meats: comparisons using a new technique.1966