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ABSTRACT

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.