CONTRIBUTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES SUBSP MESENTEROIDES TO ATYPICAL ODORS OF BEEF STRIP LOINS Academic Article

abstract

• Sterile beef strip loin tissue was inoculated with Lactobacillus plantarum or Leuconostoc mesenteroides subsp. mesenteroides, placed in sterile sample bottles which were purged with CO2, and stored up to 28 days at 3C. Volatile compounds detected in the headspace of these samples included acetone, toluene, acetic acid, ethyl acetate, a C7 hydrocarbon, and trichloromethane. The profile of volatiles in packaged sterile loin tissue stored for up to 28 days was similar. However, the inoculated samples spoiled (soured) at a faster rate. Copyright 1992, Wiley Blackwell. All rights reserved

authors

• Acuff, Gary
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.

citation count

• 0

complete list of authors

• JACKSON, TC||ACUFF, GR||SHARP, TR||SAVELL, JW

publication date

• May 1992

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Beef
• Lactobacillus
• Leuconostoc
• Odors
• Sensory

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1992.tb08099.x

start page

• 785

end page

• 786

volume

• 57

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1365-2621.1992.tb08099.x