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INFLUENCE OF MEAT MATURATION TO THE PRESENCE OF COLIFORM BACTERIA

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Author(s): Simona Kunová | Klára Vavrišínová | Miroslava Kačániová | Juraj Čuboň | Dagmar Kozelová | Ľubomír Lopašovský

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 4;
Start page: 28;
Date: 2012;
Original page

Keywords: meat | maturation

ABSTRACT
The aim of our study was detection of coliforms bacteria and pH changes in the process of beef maturation. The number of coliforms bacteria were lower as 1 log cfu.g-1 in four samples and the highest coliforms bacteria count was 3.1 log cfu.g-1 after 1-st week of meat maturation. Average number of coliforms bacteria was lower as 1.43 log cfu.g-1.  The pH values of meat varied from 5.5 to 6.1 after 1-st week. Average value of pH was 5.75.  The number of coliforms bacteria were from 2.61 log cfu.g-1 to 3.35 log cfu.g-1 after 2-nd week of meat maturation. Average number of coliforms bacteria was 3.17 log cfu.g-1. The pH values of meat were from 6.0 to 6.2 after 2-nd week of meat maturation. Average value of pH was 6.05. doi:10.5219/181
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