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1957•Journal of Applied BacteriologyRequires access

A PROPERTY OF OX MUSCLE AFFECTING BACTERIAL GROWTH AT 0°

A. D. Brown, G. G. Coote, M. F. MEANEY

Open publisher page 2 citations

Abstract

SUMMARY: Increases occurring in bacterial populations at 0° were followed on minced preparations of two selected muscles of beef cattle which had been exposed to various treatments before death. In one muscle ( Psoas ), bacterial growth increased with increase in pH while in the other ( Longissimus dorsi ) it decreased with increase in the time elapsing prior to onset of rigor mortis. This second relationship could not be observed in the Longissimus dorsi of cows. The nature of the property responsible for the effects of rigor delay time in the Longissimus dorsi of steers has not yet been established.

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SUMMARY: Increases occurring in bacterial populations at 0° were followed on minced preparations of two selected muscles of beef cattle which had been exposed to various treatments before death. In one muscle ( Psoas ), bacterial growth increased with increase in pH while in the other ( Longissimus dorsi ) it decreased with increase in the time elapsing prior to onset of rigor mortis. This second relationship could not be observed in the Longissimus dorsi of cows. The nature of the property responsible for the effects of rigor delay time in the Longissimus dorsi of steers has not yet been established.

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Available abstract

SUMMARY: Increases occurring in bacterial populations at 0° were followed on minced preparations of two selected muscles of beef cattle which had been exposed to various treatments before death. In one muscle ( Psoas ), bacterial growth increased with increase in pH while in the other ( Longissimus dorsi ) it decreased with increase in the time elapsing prior to onset of rigor mortis. This second relationship could not be observed in the Longissimus dorsi of cows. The nature of the property responsible for the effects of rigor delay time in the Longissimus dorsi of steers has not yet been established.

Key concepts: Rigor mortis, Longissimus dorsi, Biology, Bacterial growth, Food science, Animal science, Anatomy, Bacteria

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