Variations in the composition of the flora on a Wiltshire cured bacon side

Gardner, G. A.; Patton, J.

doi:10.1111/j.1365-2621.1969.tb01505.x

Cited by 10 publications

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The process prevents the 'putrefactive' type of spoilage associated with fresh meat, no doubt because of the changes in the microflora caused by the curing salts. The aerobic Pseudomonas/Achromobacter group is replaced by a flora consisting mainly of aerobic micrococci with smaller proportions of Gram negative rods and sometimes lactobacilli in small numbers (Kitchell, 1958;Ingram, 1960;Gardner & Patton, 1969). Extensive microbial growth may produce a surface slime on sides of bacon (cf.…”

mentioning

confidence: 98%

The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

View full text Add to dashboard Cite

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.

show abstract

mentioning

confidence: 98%