Comparison of different peptidase substrates for evaluation of microbial quality of aerobically stored meats

Journal of Food Protection

Volumn 63, Issue 10, 2000, Pages 1447-1449

  Stepaniak, L ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

AMINOPEPTIDASE; COLONY FORMING UNIT; ENZYME ACTIVITY; ENZYME SUBSTRATE; FLUORESCENCE; FOOD PRODUCT; FOOD SAFETY; MICROBIAL ACTIVITY; MICROBIAL CELL; PROTEINASE;

EID: 0033771830     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.10.1447     Document Type: Article

References (11)

1. Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat
2. Comparison of proteolytic enzyme levels in chicken, pig and rabbit muscle at point of slaughter: Role in meat tenderisation post morten
3. Bacterial spoilage of meat and cured meat products
4. Chemical/biochemical detection of spoilage
5. Rapid estimation of the number of microorganisms in raw meat by impedance measurement
6. Meat spoilage and evaluation of the potential storage life of fresh meat
7. Red meats, poultry and fish
8. Changes caused by microbes in spoilage of meats
9. A method to assess the bacterial content of refrigerated meat
10. Microbial ATP bioluminescence as a means to detect contamination on artificially contaminated beef carcass tissue
11. Characterization of the principal intracellular endopeptidase from Lactococcus lactis subsp. lactis MG1363