Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air
- 1 October 1985
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 59 (4) , 303-309
- https://doi.org/10.1111/j.1365-2672.1985.tb03324.x
Abstract
The microbial flora of naturally contaminated beef stored in air was similar to that frequently recorded for meat stored under gas permeable films. Compounds produced as a result of microbial growth were acetoin, diacetyl, 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl esters of acetic, propionic, butyric, isovaleric and hexanoic acids, methane thiol, dimethylsulphide, dimethyl disulphide, 1-undecene and 1,4-undecadiene. The first four compounds, which are known end-products of Brochothrix thermosphacta metabolism, were consistently detected at earlier stages of storage than the others, all of which have been shown to be produced by Pseudomonas spp. A pattern of odour development consistent with the chemical changes was also observed.This publication has 17 references indexed in Scilit:
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