Dynamic changes to selected microbiological and physical parameters in fresh jointed beef

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00204106" target="_blank" >RIV/62156489:43210/13:00204106 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/wp-content/uploads/2013/08/maso-international-2013-1-page-023-031.pdf" target="_blank" >http://www.maso-international.cz/wp-content/uploads/2013/08/maso-international-2013-1-page-023-031.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dynamic changes to selected microbiological and physical parameters in fresh jointed beef

Popis výsledku v původním jazyce

During the performance of microbiological analyses, important groups of microorganisms whose action may have a significant influence on the quality of chilled beef meat stored aerobically (AER) and vacuum-packed (VAC) were monitored in samples of beef ondays 1, 3, 7 and 14. Samples of beef rump (musculus semimembranosus -- M) and sirloin (musculus longissimus thoracis et lumborum -- MLTL) from young animals (n = 9) were used. The initial concentration of 104 CFU.cm-2 increased under aerobic conditionsduring the seven days of storage to a total of 107 CFU.cm-2. Higher total counts of microorganisms were detected in rump than in sirloin (MLTL) at the beginning of storage. A lower count of microorganisms was found in vacuum-packed meat after 14 days ofstorage than in unpacked meat on day 7. A similar trend was found for the numbers of psychrotrophic microorganisms. Even on day 14 of storage, coliform bacteria counts in vacuum-packed beef were as much as two orders of magnitude lower th

Název v anglickém jazyce

Dynamic changes to selected microbiological and physical parameters in fresh jointed beef

Popis výsledku anglicky

During the performance of microbiological analyses, important groups of microorganisms whose action may have a significant influence on the quality of chilled beef meat stored aerobically (AER) and vacuum-packed (VAC) were monitored in samples of beef ondays 1, 3, 7 and 14. Samples of beef rump (musculus semimembranosus -- M) and sirloin (musculus longissimus thoracis et lumborum -- MLTL) from young animals (n = 9) were used. The initial concentration of 104 CFU.cm-2 increased under aerobic conditionsduring the seven days of storage to a total of 107 CFU.cm-2. Higher total counts of microorganisms were detected in rump than in sirloin (MLTL) at the beginning of storage. A lower count of microorganisms was found in vacuum-packed meat after 14 days ofstorage than in unpacked meat on day 7. A similar trend was found for the numbers of psychrotrophic microorganisms. Even on day 14 of storage, coliform bacteria counts in vacuum-packed beef were as much as two orders of magnitude lower th

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

23-31

Kód UT WoS článku

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EID výsledku v databázi Scopus

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