暗黑、坚硬、干燥肉的贮藏品质
Storage quality of dark, firm, dry meat.
作者信息
Newton K G, Gill C O
出版信息
Appl Environ Microbiol. 1978 Aug;36(2):375-6. doi: 10.1128/aem.36.2.375-376.1978.
Abstract
Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).
摘要
深色、紧实、干燥的肉所含的葡萄糖很少或几乎不含葡萄糖。因此，在这种肉上生长的腐败细菌会立即攻击氨基酸，以至于在相对较低的细胞密度（约10⁶/平方厘米）下就能检测到腐败气味和氨。
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