Strange E D, Benedict R C, Smith J L, Swift C E
Eastern Regional Research Center 1 Philadelphia, Pennsylvania 19118.
J Food Prot. 1977 Dec;40(12):843-847. doi: 10.4315/0362-028X-40.12.843.
Seven rapid analytical tests (color value, thiobarbituric acid number, extract release volume, pH, "tyrosine" value, pH, and redox potential) were evaluated as possible indicators of bacterial contamination in intact meat. Color value is a reflectance value related to hedonic acceptance of the meat. Comparisons of results from these seven tests with determination of bacterial load (plate count) and with time of storage were analyzed statistically to determine the relative contributions of bacterial action and of intrinsic reactions. The color values and "tyrosine" values were the most effect monitors of bacterial contamination. Although the thiobarbituric acid test effectively monitored changes in meat quality, it was not specific for those produced by bacteria. The remaining tests were ineffective under conditions employed.
评估了七种快速分析测试（颜色值、硫代巴比妥酸值、提取物释放量、pH值、“酪氨酸”值、pH值和氧化还原电位）作为完整肉类细菌污染的可能指标。颜色值是与肉类享乐接受度相关的反射率值。对这七种测试结果与细菌负荷（平板计数）测定结果以及储存时间进行了统计分析，以确定细菌作用和内在反应的相对贡献。颜色值和“酪氨酸”值是细菌污染最有效的监测指标。虽然硫代巴比妥酸测试有效地监测了肉质的变化，但它对细菌产生的变化并不具有特异性。其余测试在所采用的条件下无效。
