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Rapid dye reduction tests for the determination of microbiological quality of meat

Rao, D. N. and Murthy, V. S. (1986) Rapid dye reduction tests for the determination of microbiological quality of meat. Journal of Food Technology, 21 (2). 151-157, 12 ref..

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Abstract

Rapid dye reduction tests have been developed to determine the quality of meat. Three chemical indicators, resazurin and two tetrazolium compounds, were used to correlate the microbial numbers and reduction times in meat samples.Twenty-five surface samples from sheep carcasses were subjected to each reduction test. Total viable counts given were obtained at 37°C. Resazurin reduction time was 90-120 min when the bacterial counts ranged from 1 . 51~06 to 7 . 71~0 6/cm2. Samples showing bacterial counts between 1.5x 106 and 6.0x 106/cm2 reduced tetrazolium (NBT) in 360-390 min whereas samples containing bacterial counts of 2.1 x 106/cm2 took 420-450 min to reduce iodophenyl nitrophenyl tetrazolium (INT) dye. Regression equations relating the number of organisms per cm2 and reduction time were applied to predict the microbiological quality of meat samples from reduction time data. Among the three dyes, resazurin gave the lowest reduction time.

Item Type: Article
Uncontrolled Keywords: Rapid dye reduction tests, microbiological quality, meat
Subjects: 300 Social sciences > 05 Economics > 06 Quality Control Standards
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 06:02
Last Modified: 28 Dec 2016 08:35
URI: http://ir.cftri.com/id/eprint/6267

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