Scientific contribution no. 1730, Storrs Agricultural Experiment Station.
Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 601–604, May 1997
How to Cite
VENKITANARAYANAN, K.S., FAUSTMAN, C., HOAGLAND, T. and BERRY, B.W. (1997), Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction. Journal of Food Science, 62: 601–604. doi: 10.1111/j.1365-2621.1997.tb04440.x
Support for this research was provided by the U.S. Department of Agriculture, ARS, Beltsville, MD, and the U.S. Army Natick RD&E Center, Natick, MA.
Thanks to Drs. Gary Shults, Frank DiLeo, Curtis Blodgett and Richard Worfel for assistance.
We also thank the Storrs Agricultural Experiment Station, College of Agriculture and Natural Resources, University of Connecticut.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/27/96; revised 12/16/96; accepted 12/28/96.
- meat spoilage;
- bacterial load;
- Resazurin reduction;
- FDA hydrolysis
Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to <1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (P<0.001) and 0.92 (P<0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.