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Rapid dye reduction tests for the determination of microbiological quality of meat
Author(s) -
RAO D. N.,
MURTHY V. S.
Publication year - 1986
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.1365-2621.1986.tb00436.x
Subject(s) - resazurin , formazan , chemistry , nitroblue tetrazolium , food science , zoology , toxicology , veterinary medicine , biology , biochemistry , medicine
Rapid dye reduction tests have been developed to determine the quality of meat. Three chemical indicators, resazurin and two tetrazolium compounds, were used to correlate the microbial numbers and reduction times in meat samples. Twenty‐five surface samples from sheep carcasses were subjected to each reduction test. Total viable counts given were obtained at 37°C. Resazurin reduction time was 90–120 min when the bacterial counts ranged from 1.5×10 6 to 7.7×10 6 /cm 2 . Samples showing bacterial counts between 1.5×10 6 and 6.0×10 6 /cm 2 reduced tetrazolium (NBT) in 360–390 min whereas samples containing bacterial counts of 2.1×10 6 /cm 2 took 420–450 min to reduce iodophenyl nitrophenyl tetrazolium (INT) dye. Regression equations relating the number of organisms per cm 2 and reduction time were applied to predict the microbiological quality of meat samples from reduction time data. Among the three dyes, resazurin gave the lowest reduction time.