MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 151-155
- https://doi.org/10.1111/j.1365-2621.1977.tb01239.x
Abstract
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.This publication has 19 references indexed in Scilit:
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