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The effect of several gaseous environments on the multiplication of organisms isolated from vacuum‐packaged beef
Author(s) -
SUTHERLAND JANE P.,
PATTERSON J. T.,
GIBBS P.A.,
MURRAY J. G.
Publication year - 1977
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.1365-2621.1977.tb00105.x
Subject(s) - gram , multiplication (music) , food science , inoculation , vacuum packing , biology , chemistry , bacteria , horticulture , mathematics , genetics , combinatorics
Summary Cubes of sterile beef were inoculated with pure cultures of Gram positive and Gram negative organisms isolated from vacuum‐packaged beef and were stored in gaseous atmospheres containing different proportions of air, CO 2 and O 2 at 0 and 5°C. Generally the rate of multiplication decreased and the lag phase increased in increasing levels of CO 2 , but Gram positive species were more resistant to the effect of CO 2 than were Gram negative organisms.