The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb
- 1 December 1983
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 18 (6) , 777-788
- https://doi.org/10.1111/j.1365-2621.1983.tb00316.x
Abstract
Summary: Bacterial numbers and putrescine and cadaverine concentrations were measured in intact beef, pork and lamb and minced beef at retail and during aerobic chill storage at 5°C. Putrescine concentrations increased consistently with ‘total’ aerobic viable count (TAVC) but cadaverine concentrations increased only when high numbers of presumptive Enterobacteriaceae were present. Significant changes in diamine concentration did not occur until the TAVC exceeded 4.2 × 107/cm2 or g when the meat was clearly spoiled. Changes prior to the onset of spoilage were not sufficient for their use as a predictive indicator of the acceptability of the meat.Keywords
This publication has 6 references indexed in Scilit:
- Gas-liquid chromatographic method for analysis of di- and polyamines in foodsJournal of Agricultural and Food Chemistry, 1982
- 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
- POLYAMINE CONTENT IN FRESH AND PROCESSED PORKJournal of Food Science, 1979
- Determination of amines in fresh and processed porkJournal of Agricultural and Food Chemistry, 1975
- Effects of processing on the amine content of pork belliesJournal of Agricultural and Food Chemistry, 1974