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Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C

Li, Shengjie (author)
Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
Zamaratskaia, Galia (author)
Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
Roos, Stefan (author)
Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för mikrobiologi,Department of Microbiology,SLU Swedish University of Agricultural Sciences, Sweden; CSIRO Commonwealth Scientific and Industrial Research Organisation, Australia
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Båth, Klara (author)
RISE,Microbiology
Meijer, Johan (author)
Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för växtbiologi,Department of Plant Biology,SLU Swedish University of Agricultural Sciences, Sweden
Borch, Elisabeth (author)
RISE,Microbiology
Johansson, Monika (author)
Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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 (creator_code:org_t)
 
2015-09
2015
English.
In: Acta agriculturae Scandinavica. Section A, Animal science. - : Informa UK Limited. - 0906-4702 .- 1651-1972. ; 65:2, s. 97-106
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L*, a*, b* and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a*, Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.

Subject headings

LANTBRUKSVETENSKAPER  -- Husdjursvetenskap -- Husdjursvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Animal and Dairy Sience -- Animal and Dairy Science. (hsv//eng)
NATURVETENSKAP  -- Biologi -- Mikrobiologi (hsv//swe)
NATURAL SCIENCES  -- Biological Sciences -- Microbiology (hsv//eng)
LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Keyword

Brochothrix spp
discoloration
Myoglobin
Pseudomonas spp
T-RFLP

Publication and Content Type

ref (subject category)
art (subject category)

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