Appl Environ Microbiol
 1976
DOI: 10.1128/aem.31.4.618-620.1976
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Dye Reduction Method for Estimating Bacterial Counts in Ground Beef

B. S. Emswiler
1
,
A. W. Kotula
2
,
C. M. Chesnut
3
et al.

Abstract: A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.

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