Action of Pseudomonas fragi on the Proteins of Pig Muscle

Considerable salt-soluble protein degradation was observed in pork muscle inoculated with Pseudomonas fragi. During a 20-day incubation period at 10 C, the samples proceeded to rank spoilage or putrefaction. There was a large decrease in the salt-soluble protein fraction and a corresponding increase...

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Bibliografiske detaljer

Udgivet i:	Appl Microbiol
Principais autores:	Tarrant, P. J. V., Pearson, A. M., Price, J. F., Lechowich, R. V.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1971
Fag:	Food and Deterioration
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377418/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4938102/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.2.224-228.1971
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