A study was conducted to examine the possible bacteriostatic and bactericidal effect of rosemary spice extractive (RSE) on growth of selected microflora and total bacterial populations in mechanically deboned poultry meat (MDPM), turkey breast, and beef. Definite bactericidal effect by 0.1% RSE became evident when a pure culture of Staphylococcus aureus was tested in a bacteriological medium. Such an effect was not observed when Escherichia coli, Enterobacter aerogenes, Pseudomonas fluorescens, and Salmonella typhimurium were tested. When various types of meat were used as growth media, RSE showed a bactericidal effect on S. aureus only at 5% concentration. Such an effect was not observed on total plate counts of the meat samples.

No abstract

Methionine-3 5's was used to generate radioactive volatile sulfur-containing compounds. The degree of retention and stability of these compounds in a cold chicken meat slurry was determined. It was found that substantial amounts of radioactive volatile sulfur-containing compounds were trapped in the slurry (.71 pci). It was also concluded that 44.0% of the total methanethiol generated was trapped in the slurry. Further investigation revealed that the major portion of these highly volatile sulfur-containing compounds, which were trapped in the slurry, was no longer volatile and would not be released upon heating. Subsequent heating of the slurry for 4 hr under reflux and in an open vessel resulted in a 32.3% and 33.8% loss of radioactivity, respectively. However, the major loss of radioactivity occurred within the first hr of cooking with little loss of activity after that period. The results of a chloroform-methanol fractionation showed that 90.7% of the trapped radioactive sulfur-containing compounds were associated with the protein fraction of meat. The association of these compounds with the protein fraction was confirmed using picric acid precipitation. The remaining radioactive sulfur-containing compounds retained in the aqueous and lipid fraction, 8.95% and 0.35% respectively, could also play an important role in flavor.

No abstract

The principle involved in the quantification of methanethiol in the presence of hydrogen sulfide is based on the efficient separation of hydrogen sulfide from methanethiol. The removal of hydrogen sulfide from a mixture containing methanethiol is dependent upon the selective reaction of hydrogen sulfide with crystalline lead acetate under dry conditions. It was found that crystalline lead acetate is not as selective as it was previously thought. It was also concluded that methanethiol either reacted or was absorbed by the crystalline lead acetate under dry conditions.