Affiliation:
1. Department of Food Science and Nutrition, University of Missouri, Columbia, Missouri 65201
Abstract
Growth of Pseudomonas fragi had a significant (P < .05) effect on the color of aqueous beef extract stored at 1 ± 1 C. As numbers of P. fragi increased from log 5 to 7.9/ml during 10 days of storage at 1 ± 1 C, the pH increased from 5.5 to 6.0. At the end of 10 days there was a 76% loss of oxymyoglobin in samples inoculated with P. fragi. There was a 45% loss of oxymyoglobin in sterile-control samples. A possible mechanism for conversion of oxymyoglobin to metmyoglobin is suggested.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
3 articles.
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