EFFECTS OF SYNTHETIC MEAT COMPONENTS ON GROWTH OF CLOSTRIDIUM PERFRINGENS1,2
- 1 April 1973
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 36 (4) , 189-193
- https://doi.org/10.4315/0022-2747-36.4.189
Abstract
The 16 ingredients used to fabricate synthetic soybeef (ground beef analog) were evaluated for stimulatory effects on growth of Clostridium perfringens. Four ingredients–beef-like flavor, corn flour, cocoa, and vegetable oil–stimulated growth of C. perfringens. The remaining 12 ingredients showed no significant effect. The most stimulatory ingredients, beef-like flavor and corn flour, were optimally stimulatory over a wide range of concentrations, Thus, control of growth of C. perfringens may not be obtained by manipulation of the concentration of these ingredients in the absence of other precautions.Keywords
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