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).
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference7 articles.
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5. The biochemistry of DFD meat;Potthast K.;Fleischwirtschaft,1976
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