influence of meat maturation to the presence of coliform bacteria
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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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lopaovsk2012potravinarstvoinfluence
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| Journal | sensors |
| Year | 2012 |
| DOI |
10.5219/181
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