Gill C O, Newton K G
Appl Environ Microbiol. 1979 Mar;37(3):362-4. doi: 10.1128/aem.37.3.362-364.1979.
The flora of vacuum-packaged dark, firm, dry meat included thred organisms not usually found on vacuum-packaged meat, Yersinia enterocolitica, Enterobacter liquefaciens, and Alteromonas putrefaciens. Y. enterocolitica did not affect the meat quality. Production of spoilage odors by E. liquefaciens could be prevented by addition of glucose or citrate to the meat. Greening of meat could be prevented by addition of glucose or citrate to the meat. Greening of meat by A. putrefaciens was not prevented by addition of glucose, as the organism degraded cysteine with the release of H2S even when glucose was present. To prevent greening, growth of A. putrefaciens must be inhibited by reducing the meat pH to less than 6.0.
真空包装的深色、紧实、干肉的菌群包括三种通常在真空包装肉上找不到的微生物，即小肠结肠炎耶尔森菌、液化肠杆菌和腐败希瓦氏菌。小肠结肠炎耶尔森菌不影响肉的品质。向肉中添加葡萄糖或柠檬酸盐可防止液化肠杆菌产生腐败气味。向肉中添加葡萄糖或柠檬酸盐可防止肉变绿。即使存在葡萄糖，腐败希瓦氏菌也会降解半胱氨酸并释放硫化氢，因此添加葡萄糖并不能防止该菌导致肉变绿。为防止肉变绿，必须通过将肉的pH值降低至6.0以下来抑制腐败希瓦氏菌的生长。
