A Yellow Discoloration of Cooked Cured Meat Products - Isolation and Characterization of the Causative Organism
1989
Whiteley, Allan M.
An organism has been isolated in pure culture that is capable of causing a yellow discoloration on a cooked cured meat substrate under aerobic and anaerobic conditions. This organism has subsequently been identified as a member of the genus Streptococcus. The characteristics were such that a tentative identification as Streptococcus faecium, sub-species casseliflavus was made. The organism is extremely heat resistant and could survive a heat processing of 71.1°C for 20 min. The yellow discoloration on a vacuum packaged luncheon style meat takes 3 to 4 wk to become apparent under refrigerated storage. The pigment was extracted and separated by thin layer chromatography (TLC). The evidence points to the compound being carotenoid in nature.
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