Edwards R A, Dainty R H, Hibbard C M
J Appl Bacteriol. 1985 Jan;58(1):13-9. doi: 10.1111/j.1365-2672.1985.tb01424.x.
Bacterial numbers, putrescine and cadaverine concentrations and pH were measured at regular intervals during the chill storage of vacuum packed beef. Odours on opening the packs were also assessed. Cadaverine concentration increased more rapidly than that of putrescine and measurable increases were evident before maximum bacterial numbers were attained and before any permanent off-odours were detected. Diamine concentrations correlated better with total viable count (TVC) than with counts of Gram negative organisms.
在真空包装牛肉的冷藏储存期间，定期测量细菌数量、腐胺和尸胺浓度以及pH值。还评估了打开包装时的气味。尸胺浓度的增加比腐胺更快，在达到最大细菌数量之前以及在检测到任何永久性异味之前，就有明显的可测量增加。二胺浓度与总活菌数（TVC）的相关性比与革兰氏阴性菌数的相关性更好。
