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GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT
Author(s) -
MAST M. G.,
MOUNTNEY G. J.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb04826.x
Subject(s) - psychrophile , food science , microorganism , inoculation , biology , pseudomonas fluorescens , food spoilage , bacteria , cooked meat , bacterial growth , microbiology and biotechnology , horticulture , genetics
SUMMARY Sterile muscle tissue, removed aseptically from the breast of a turkey reared under commercial conditions, was inoculated with psychrophilic microorganisms capable of causing spoilage. The growth patterns of these microorganisms were compared in the cooked and uncooked samples of this sterile meat when stored at 5°C and 20°C. Similar growth patterns were exhibited in both types of meat. At points on the growth curves where significant differences did occur between the two types of meat, levels of growth in the cooked meat were higher. The growth pattern of a mixed culture comprised of an Alcaligenes species and a Flavobecterium species was compared to that of Pseudomonas fluorescens in both types of meat stored at both temperatures. Muscle tissue inoculated with the mixed culture consistently contained greater numbers of bacteria than meat inoculated with the pure culture. Uncooked sterile turkey meat remained in good condition, both in appearance and bacteriologically, for at least one year when stored at above freezing temperatures.