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The role of extract release volume in a rapid method for assessing the microbial quality of pork and beef
Author(s) -
LOWIS M. J.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01629.x
Subject(s) - food science , volume (thermodynamics) , quality (philosophy) , raw material , biology , microbiology and biotechnology , chemistry , ecology , philosophy , physics , epistemology , quantum mechanics
Summary Experiments with raw pork and beef confirmed the work of other workers in showing that there was a linear relationship between Extract Release Volume (ERV) and numbers of micro‐organisms. It is suggested that the ERV could largely replace conventional bacterial counts as a routine quality‐control procedure in the food industry. Low ERV measurements, due to the pre‐rigor peak, can be eliminated by repeat‐testing after 24‐hr storage. No useful association between colour and ERV, or total bacteria, was observed but BSS colours for meat regarded as normal by a panel are given.