Putrescine and cadaverine formation in vacuum packed beef
- 1 January 1985
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 58 (1) , 13-19
- https://doi.org/10.1111/j.1365-2672.1985.tb01424.x
Abstract
Bacterial numbers, putrescine and cadaverine concentrations and pH were measured at regular intervals during the chill storage of vacuum packed beef. Odors on opening the packs were also assessed. Cadaverine concentration increased more rapidly than that of putrescine and measurable increases were evident before maximum bacterial numbers were attained and before any permanent off-odors were detected. Diamine concentrations correlated better with total viable count (TVC) than with counts of gram negative organisms.This publication has 18 references indexed in Scilit:
- The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lambInternational Journal of Food Science & Technology, 1983
- Aerobic Metabolism of Brochothrix thermosphacta Growing on Meat Surfaces and in Laboratory MediaJournal of Applied Bacteriology, 1980
- Fitting Segmented Regression Models by Grid SearchJournal of the Royal Statistical Society Series C: Applied Statistics, 1980
- Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°CJournal of Applied Bacteriology, 1979
- Some microbiological considerations applying to the conditioning, ageing and vacuum packaging of lambInternational Journal of Food Science & Technology, 1978
- Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beefInternational Journal of Food Science & Technology, 1977
- Biochemical changes in vacuum packaged beef occurring during storage at 0–2°CInternational Journal of Food Science & Technology, 1976
- Effects of processing on the amine content of pork belliesJournal of Agricultural and Food Chemistry, 1974
- A Selective Medium for the Enumeration of Microbacterium thermosphactum in Meat and Meat ProductsJournal of Applied Bacteriology, 1966
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960