Storage quality of dark, firm, dry meat
- 1 August 1978
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 36 (2) , 375-376
- https://doi.org/10.1128/aem.36.2.375-376.1978
Abstract
Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).This publication has 2 references indexed in Scilit:
- The Development of Aerobic Spoilage Flora on Meat Stored at Chill TemperaturesJournal of Applied Bacteriology, 1977
- Substrate Limitation of Bacterial Growth at Meat SurfacesJournal of Applied Bacteriology, 1976