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Rapid p‐Nitroaniline Test for Assessing Microbial Quality of Refrigerated Meat
Author(s) -
ALVARADO R.,
RODRIGUEZYUNTA M.A.,
HOZ L.,
GARCIA DE FERNANDO G.D.,
ORDONEZ J.A.
Publication year - 1992
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.1365-2621.1992.tb06849.x
Subject(s) - food science , plate count , mathematics , chemistry , quality (philosophy) , biology , bacteria , genetics , philosophy , epistemology
The p ‐nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 10 4 and 10 8 CFU/cm 2 in about 2.5 hr. A good correlation was found (r = 0.88, p < 0.001) between this method and the standard plate count technique. Because of the yellow color of the p ‐nitroaniline released during reaction, bacterial loads higher than 10 s CFU/cm 2 develop a color intense enough to be detected visually.