Storage quality of dark, firm, dry meat.

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).

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Bibliografiske detaljer
Main Authors: Newton, K G, Gill, C O
Format: Artigo
Sprog:Inglês
Udgivet: 1978
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC291228/
https://ncbi.nlm.nih.gov/pubmed/29565
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