Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/effect-of-microbial-growth-upon-myofibrillar-proteins-FvYJyjOmlI
References (11)
-
T. Hasegawa, A. Pearson, J. Price, J. Rampton, R. Lechowich (1970)
EFFECT OF MICROBIAL GROWTH UPON SARCOPLASMIC AND UREA‐SOLUBLE PROTEINS FROM MUSCLEJournal of Food Science, 35
-
Miller Miller, Price Price (1970)
The extract release volume (ERV) phenomenon: Variation using aseptic and specifically contaminated porkJ. Food Sci, 35
-
J. Jay, K. Kontou (1967)
Fate of free amino acids and nucleotides in spoiling beef.Applied microbiology, 15 4
-
B. Davis (1964)
DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS *Annals of the New York Academy of Sciences, 121
-
S. Perry (1951)
The adenosinetriphosphatase activity of myofibrils isolated from skeletal muscle.The Biochemical journal, 48 3
-
Perry Perry (1953)
The protein components of the isolated myofibrilBiochem J, 48
-
O. Miller, E. Burns (1970)
Starch characteristics of selected grain sorghums as related to human foodsJournal of Food Science, 35
-
P. Lerke, L. Farber, R. Adams (1967)
Bacteriology of spoilage of fish muscle. IV. Role of protein.Applied microbiology, 15 4
-
Davis Davis (1964)
Disc electrophoresis. IIMethods and application to human serum proteins. Annals N.Y. Acad. Sci, 121
-
Ingram Ingram (1948)
Fatigue musculaire PH et proliferation bactéienne dans la viandeAnn. Inst. Pasteur, 75
-
W. Jolley, H. Allen, O. Griffith (1967)
Ultracentrifugation using acrylamide gel.Analytical biochemistry, 21 3
- Publisher
- Wiley
- Copyright
- Copyright © 1970 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1970.tb00971.x
- Publisher site
- See Article on Publisher Site
Abstract
SUMMARY— Aseptic samples from pig and rabbit muscles were inoculated with Achromobacter liquefaciens, Micrococcus luteus, Pediococcus cerevisiae, Pseudomonas fluorescens, Streptococcus faecal is end a mixed culture obtained from commercial hamburger. Some difficulty was encountered in getting the organisms to grow, and good growth was achieved only with A. liquefaciens end mixed culture from commercial meat. Both inoculated and uninoculated control samples were incubated at 3 and 10°C for 0, 8 and 20 days. The salt soluble proteins were extracted with Weber‐Edsall solution and subjected to sucrose density gradient centrifugation, gel filtration and disc gel electrophoresis. The microorganisms utilized in this study had no measurable effect upon the myofibrillar proteins from either pig or rabbit muscle. However, bacterial growth decreased the amount of certain non‐protein ultra‐violet absorbing components in the ultracentrifugal pattern of Weber‐Edsall extract. These components did not appear to be of myofibrillar origin. Disc gel patterns of Weber‐Edsall extracts from pig muscle produced a more intensely staining band than those from rabbit muscle at Rm, = 0.59.
Journal
Journal of Food Science – Wiley
Published: Jul 1, 1970