Journal Article No. 104–76 of the Ohio Agricultural Research and Development Center, Wooster, OH 44691.
MICROBIOLOGICAL GROWTH AND pH EFFECTS ON BOVINE TISSUE INOCULATED WITH Pseudomonas putrefaciens, Bacillus subtilis, OR Leuconostoc mesenteroides
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 141–145, January 1977
How to Cite
OCKERMAN, H. W. and CAHILL, V. R. (1977), MICROBIOLOGICAL GROWTH AND pH EFFECTS ON BOVINE TISSUE INOCULATED WITH Pseudomonas putrefaciens, Bacillus subtilis, OR Leuconostoc mesenteroides. Journal of Food Science, 42: 141–145. doi: 10.1111/j.1365-2621.1977.tb01237.x
Presented at the Fourth International Congress of Food Science and Technology, Madrid, Spain, Sept. 1974.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/25/76: revised 8/23/76: accepted 8.31.76.
Sterile bovine muscle tissue was inoculated with microorganisms which were selected to change the tissue pH. Alterations of muscle characteristics could then be tentatively assigned to microbiological growth or to the pH variations produced by these organisms. Water binding, tenderness and juiciness were influenced by the pH alteration associated with these organisms while color, flavor, off-flavor and general acceptability were influenced by both total number of the specific organisms and pH alterations caused by these organisms.