The correlation of the extract‐release volume of stored beef with other spoilage values

Pearson, David

doi:10.1111/j.1365-2621.1968.tb01458.x

Int J of Food Sci Tech

1968

DOI: 10.1111/j.1365-2621.1968.tb01458.x

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The correlation of the extract‐release volume of stored beef with other spoilage values

David Pearson¹

Abstract: Various relationships between the extract-release volume (ERV) and the protein and fat contents of fresh beef are studied in relation to theoretical and other considerations. Inter-relationships between the pH, total volatile nitrogen and the extract-release volume of stored beef samples confirm that the drop in the filtrate volume as spoilage advances is due to changes in the protein. The correlations between the ERV and the pH values take into account the changes which occur in both the 'reverse' prerigor an… Show more

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1971

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Cited by 2 publications

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The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

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Methods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control. ControlIgnoring the possibility of microbial growth at the expense of meat proteins, the presence in meat of substantial amounts of low molecular weight compounds such as peptides and amino acids, of glycogen, and of a variety of metal ions and soluble phosphorus, together with a plentiful supply of water, provides an ideal environment for the growth of micro-organisms. Accordingly, organisms finding access to meat are able to grow rapidly, being limited only by such factors as temperature, redox potential and pH, factors which also influence the type of organism which will grow. The results of superficial bacterial growth are the appearance of slime on the meat usually accompanied by unpleasant odours, taints and discoloration; these last also characterize deep muscle tissue or formulated meat products in which bacteria have proliferated. It is such phenomena which constitute spoilage. The chemical nature of the compounds producing the unpleasant smells and taints is very poorly understood and what little information there is has been inferred from bacteria growing under conditions quite unlike those found in meat spoilage. a combination of the following procedures:The control of spoilage and hence the increase in storage-life of meat is effected by 1. Prevention of microbial contamination.

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The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

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Changes Caused by Microbes in Spoilage of Meats

Ingram

Dainty

1971

Journal of Applied Bacteriology

143

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The correlation of the extract‐release volume of stored beef with other spoilage values

Cited by 2 publications

References 3 publications

The control and evaluation of spoilage *

The control and evaluation of spoilage *

Changes Caused by Microbes in Spoilage of Meats

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