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Effect of Meat and Isolated Meat Proteins on the Thermal Inactivation of Staphylococcal Enterotoxin B

The thermal inactivation of staphylococcal enterotoxin B was studied in a phosphate-saline buffer, in the presence of two meat proteins, myosin and metmyoglobin (MetMb), and in a ground-beef slurry. When enterotoxin B was incubated at temperatures from 60 to 110 C, it was shown that the initial ther...

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Bibliografiska uppgifter
Huvudupphovsmän: Satterlee, L. D., Kraft, A. A.
Materialtyp: Artigo
Språk:Inglês
Publicerad: 1969
Ämnen:
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC377837/
https://ncbi.nlm.nih.gov/pubmed/5797943
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