DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS
- 1 October 1991
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 2 (4) , 263-278
- https://doi.org/10.1111/j.1745-4573.1991.tb00459.x
Abstract
Preparative ion exchange chromatography was performed on beef and pork samples stored at 4–6°C and wrapped in commercial film (Saran). Different peaks obtained for the two species studied, were attributable to the different type of biogenic diamines produced during spoilage. A second set of experiments was performed with pork, beef and rabbit samples. The last served as a control, since no record was available for the time elapsed since slaughtering of the animals of the other two species. Analyses were performed to determine total amine nitrogen produced during storage at chill temperatures in wrapped and unwrapped samples, and the amount of Pseudomonas, total aerobic organisms and lactic acid bacteria. Results suggested that the wrapping material did not produce the microaerophilic conditions to promote the growth of required lactic acid bacteria sufficient to outnumber the other microorganisms present. However, diamine production was slower in wrapped than in unwrapped samples.Keywords
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