MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES

Authors


  • Paper No. 2056, Massachusetts Agricultural Experiment Station, University of Massachusetts at Amherst. This research supported in part from Experiment Station Project No. 197 and by Cooperative Agreement No. 12–14–100–10–903(51), U.S. Department of Agriculture. The authors gratefully acknowledge the helpful suggestions of Dr. Anthony W. Kotula.

ABSTRACT

Several additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3% and 1.5% by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S-producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads or P. putrefaciens had no effect on myoglobin oxidation.

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