Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated muscles | Zendy

John Butler | Zendy; G. C. Smith | Zendy; J.W. Savell | Zendy; C. Vanderzant | Zendy

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Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated muscles

Author(s) -

John Butler,

G. C. Smith,

J.W. Savell,

C. Vanderzant

Publication year - 1981

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.41.4.915-918.1981

Subject(s) - pseudomonas , acinetobacter , microbiology and biotechnology , bacteria , moraxella , lactobacillus , microbacterium , bacterial growth , food science , chemistry , biology , fermentation , genetics , antibiotics

Ground beef samples prepared from electrically stimulated and nonstimulated biceps femoris and infraspinatus muscles were inoculated with Lactobacillus sp., Pseudomonas sp., Acinetobacter sp., or a mixture of Lactobacillus spp., Pseudomonas spp., Acinetobacter spp., Moraxella sp., Microbacterium thermosphactum, and Erwinia herbicola. There were no significant differences in growth of various bacteria in ground beef made from electrically stimulated and nonstimulated muscles.

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