Abstract
When liver treated with antibiotics to inhibit microbial growth were held at 10 degrees C, the initial high pH (6.4) declined as lactic acid accumulated throughout the storage period of 10 days. The glycogen content also declined, but the glucose concentration in the tissues remained high. When livers were allowed to spoil at 10 degrees C, distinct but variable floras developed within the tissues, in the drip, and on the upper surface. Deep-tissue floras were composed of anaerobic and facultative organisms (Lactobacillus, Enterobacter, Aeromonas); surface floras were generally dominated by strictly aerobic organisms (Pseudomonas, Acinetobacter); drip floras contained variable proportions of organisms of all three types, but the facultatively anaerobic Enterobacter were usually present as a major component. Spoilage occurred after 4 to 6 days with the development of visible discrete colonies on the upper surface without spoilage odors being evident. Changes in tissue and drip composition due to microbial activity could be detected only when spoilage had reached an advanced stage.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference13 articles.
1. Isolation of Acinetobacter from soil and water;Baumann P.;J. Bacteriol.,1968
2. Cowan S. T. 1974. Cowan and Steel's manual for the identification of medical bacteria 2nd ed. Cambridge University Press Cambridge.
3. A note on the aerobic microflora of fresh and frozen porcine liver stored at 5°C;Gardner G. A.;J. Food Technol.,1971
4. Substrate limitation of bacterial growth at meat surfaces;Gill C.;J. Appl. Bacteriol.,1976
5. The development of aerobic spoilage flora on meat stored at chill temperatures;Gill C. O.;J. Appl. Bacteriol.,1977
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献