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  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quantitative data were obtained for total carbonyls, total monocarbonyls, methyl ketones, saturated aldehydes, 2-enals and 2,4dienals from fresh, reduced surface flora (Dip) and inoculated muscle samples incubated at the optimal growth temperature of the respective bacteria. Individual monocarbonyl compounds were identified by thin-layer and gas liquid chromatography. Micrococcus cryophilus, Pseudomonas fluorescens and Staphylococcus aureus decreased total carbonyls by 57, 18 and 43%, respectively, and total monocarbonyls by 53, 20 and 33%, respectively. Pediococcus cerevisiae increased the total carbonyl and total monocarbonyl content by 70 and 71%. Concentrations of carbonyls in the control samples were directly related to temperature of incubation. Methyl ketones, saturated aldehydes, 2-enals and 2,4dienals were decreased by M. cryophilus, Ps. fluorescens and S. aureus but each monocarbonyl class was increased by P. cerevisiae.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02779.x
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  • 2
    Electronic Resource
    Electronic Resource
    INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A previously developed technique was adopted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28° C in a sterile plastic isolator where Pediococcus cerevisiae was introduced into the curing solution. This treatment was compared to reduced initial count and conventional samples. Identification of the bacteria in the curing solution of each treatment indicated that a Lactobacillus spp. was predominant in the reduced initial count treatment. The inoculated Podiococcus cerevisiae was predominant in the reduced initial count inoculated treatment white Staphylococcus epidermidis and Flavobacterium diffusum were predominant in the conventional treatment depending upon the trial. Tenderness and bacterial load were significantly (P 〈 .01) increased by treatment while pH was significantly (P 〈 .01) decreased. Oxidation and muscle composition were not affected by treatment. Samples from all treatments were acceptable organoleptically.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06385.x
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