Dye Reduction Method for Estimating Bacterial Counts in Ground Beef-Reference-Cited by-同舟云学术

Dye Reduction Method for Estimating Bacterial Counts in Ground Beef

Published:1976-04 Issue:4 Volume:31 Page:618-620
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Emswiler B. S.¹,Kotula A. W.¹,Chesnut C. M.¹,Young E. P.¹

Affiliation:

1. Meat Science Research Laboratory, Agricultural Research Service, Beltsville, Maryland 20705

Abstract

A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.31.4.618-620.1976

Reference14 articles.

1. Dye reduction tests on meat products;Austin B. L.;J. Sci. Food Agric.,1972

2. Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound;Bradshaw N. J.;J. Sci. Food Agric.,1961

3. Harrigan W. F. and M. E. McCance. 1966. Laboratory methods in microbiology p. 138-141. Academic Press Inc. New York.

4. Bacterial counts and dye reduction tests in relation to the keeping quality of South African pasteurised milk;Jooste P. J.;S. Afr. J. Dairy Technol.,1971

5. Estimating bacterial populations in raw and simulated maple sap by a modified resazurin test;Kissinger J. C.;J. Assoc. Off. Anal. Chem.,1971

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