Microbiology of ground beef = II. A modified resazurin reduction test for determination of quality
DOI:
https://doi.org/10.1590/S0071-12761973000100014Abstract
Forty samples of ground beef were taken at four supermarkets in the city of Piracicaba, SP. Total bacterial counts were determined using a produre recommended by the American Public Health Association; the plates were incubated at 32°C (48 hours). A modified procedure based on resazurin reduction for the determination of ground beef microbiological quality was studied. The results can be summarized as follows = 1) Total counts were generally higth, with several samples in the range 10(7) to 10(9) cells/gram; the average count was 3,0 x 10(7) cells/gram. 2) The differences between counts related to any two supermarkets were not statistically significant. 3) Resazurin reduction to colorless was significantly correlated with total bacterial counts (r=-0,91).Downloads
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Published
1973-01-01
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Section
naodefinida
How to Cite
Graner, M., Martinelli Fº, A., & Cruz, V. F. da. (1973). Microbiology of ground beef = II. A modified resazurin reduction test for determination of quality . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 30, 203-211. https://doi.org/10.1590/S0071-12761973000100014