The bacterial flora developing on stored lean meat, especially with regard to "slimy" meat.
The bacterial flora developing on stored lean meat, especially with regard to "slimy" meat.
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DOI：
10.1017/s0022172400018490
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发表时间：
1933-04-01
影响因子：
--
通讯作者：
Haines, RB
中科院分区：
文献类型：
--
作者：
Haines, RB
1. 对在零摄氏度以上储存的瘦牛肉上获得的“粘液”进行检查，结果表明它主要由无色杆菌属有机体组成。2．对约120个菌株进行了研究，详细给出了典型菌株的特征。 3．给出了这些生物体在肉和肉汤中的生长速率的数据。4．显示了肉的“储存寿命”对初始细菌负荷的依赖性。
1. Examination of the “slime” obtained on lean beef stored at temperatures just above zero Centigrade has shown it to be composed chiefly of organisms of the Achromobacter group.2. A study of about 120 strains of these organisms has been carried out and the characteristics of typical strains are given in detail.3. Data of the rate of growth of these organisms on meat and in broth are given.4. The dependence of the “storage life” of the meat on the initial bacterial load is shown.