Microbial Growth on Fat and Lean Surfaces of Vacuum-Packaged Chilled Beef
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 326–328, March 1983
How to Cite
GRAU, F.H. (1983), Microbial Growth on Fat and Lean Surfaces of Vacuum-Packaged Chilled Beef. Journal of Food Science, 48: 326–328. doi: 10.1111/j.1365-2621.1983.tb10735.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/1/82; revised 11/22/82; accepted 11/29/82.
Brochothrix thermosphacta, Enterobacteriaceae and the Pseudomonas-Moraxella group grew more rapidly on the fat than on the lean surfaces of chilled vacuum-packaged beef striploins of pH 5.45–5.85. On the fat, both B. thermosphacta and Enterobacteriaceae grew to outnumber the Pseudomonas-Moraxella. When Enterobacteriaceae and B. thermosphacta were present initially in about equal numbers, Enterobacteriaceae outgrew B. thermosphacta on both the fat and the lean surfaces of packs stored at 5°C. At 1°C the growth rate of the Enterobacteriaceae was greatly reduced. As a result, on the fat at 1°C, B. thermosphacta grew considerably faster than did the Enterobacteriaceae.