Skip to main content

. 1978 Aug;36(2):375–376. doi: 10.1128/aem.36.2.375-376.1978

Storage quality of dark, firm, dry meat.

K G Newton, C O Gill

PMCID: PMC291228 PMID: 29565

Abstract

Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).

375

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Gill C. O., Newton K. G. The development of aerobic spoilage flora on meat stored at chill temperatures. J Appl Bacteriol. 1977 Oct;43(2):189–195. doi: 10.1111/j.1365-2672.1977.tb00742.x. [DOI] [PubMed] [Google Scholar]
Gill C. O. Substrate limitation of bacterial growth at meat surfaces. J Appl Bacteriol. 1976 Dec;41(3):401–410. doi: 10.1111/j.1365-2672.1976.tb00652.x. [DOI] [PubMed] [Google Scholar]

ACTIONS

RESOURCES