Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm-Depleted Bovine Longissimus dorsi Muscle at 21°C
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 475–478, March 1983
How to Cite
WING, P. L., YADA, R. Y. and SKURA, B. J. (1983), Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm-Depleted Bovine Longissimus dorsi Muscle at 21°C. Journal of Food Science, 48: 475–478. doi: 10.1111/j.1365-2621.1983.tb10770.x
The technical assistance of L. Veto is gratefully acknowledged.
This work was supported by a Natural Sciences and Engineering Research Council of Canada operating grant.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 12/1/82; accepted 12/7/82.
Scanning and transmission electron microscopy were used to investigate formation and role of glycocalyx material involved in adhesion of Pseudomonas fragi to intact and sarcoplasm-depleted beef surfaces. Depletion of sarcoplasm did not decrease attachment of P. fragi to bovine muscle. P. fragi caused a rapid increase in pH of only intact muscle. Examination of inoculated muscle (washed and intact) by SEM after 1, 2, 3, or 5 day incubation period, revealed a pebbling effect on the bacterium surface as well as a coiling of glycocalyx material. TEM showed two types of polymeric material; one was adherent to the bacterial surface while the other was amorphous. The amorphous type probably corresponded to the coiled glycocalyx revealed by SEM. Close association between glycocalyx and bleb-like evaginations on P fragi reinforces previous hypotheses concerning their role and functions in attachment and meat spoilage.