rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: A
    title: comparison of growth of some common meat bacteria on the lean and adipose tissue of beef, pork and lamb
  name:
    name part: Potluri, Vijaya Lakshmi
    name part: 1952-
    role:
      role term: creator
  name:
    name part: Gardner, Fred A.
    role:
      role term: degree committee member.
  name:
    name part: Russell, Leon H.
    role:
      role term: degree committee member.
  name:
    name part: Savell, Jeffrey W.
    role:
      role term: degree committee member.
  name:
    name part: Vanderzant, Carl
    role:
      role term: degree supervisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses
  origin info:
    place:
      place term: xx
    date issued: 1985
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xvi, 153 leaves : illustrations ; 29 cm
  abstract: Lean and fat samples of normal beef, pork and lamb were inoculated with aerobically and anaerobically grown cells of Hafnia alvei, Serratia liquefaciens, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus curvatus (beef only) and Pseudomonas putida. Samples were packaged and stored in polyvinyl chloride (PVC) film for 6 days at 5°C and vacuum packaged in high-oxygen barrier (HOB) film for 21 days at 5°C. In addition, dark, firm, dry (DFD) beef samples were inoculated, packaged and stored as described above. Considerable increases in count (range 2.32 to 5.68 log10) of inoculated bacteria occurred on fat samples of beef, pork and lamb during refrigerated storage. Increases in count of H. alvei and S. liquefaciens on fat samples of beef and pork were consistently greater (P < 0.05) than those on comparable lean samples. This was also true, but to a lesser extent, for samples inoculated with L. plantarum. Increases in L. mesenteroides count on fat samples of beef, pork and lamb were either smaller than or did not differ (P > 0.05) from those on comparable lean samples. Growth patterns of H. alvei, S. liquefaciens and L. plantarum on fat versus lean samples of lamb were not consistent. In most cases, growth on samples inoculated with aerobically and anaerobically grown test cultures did not differ. Most changes in pH of [greater than or equal to] 0.5 during storage of samples were decreases in pH of fat samples. Lactic acid bacteria caused sour, rotten, rancid and spicy-mustardy odors. H. alvei caused fishy odors on fat samples. H. alvei or S. liquefaciens grew more extensively on the fat than on the lean samples of normal beef and differences in count between fat and lean of inoculated DFD samples had narrowed considerably or disappeared. Growth of L. mesenteroides was more extensive on the lean than on the fat samples of both normal and DFD beef; it was more pronounced on DFD than on the normal beef. Increases in count of L. plantarum on lean samples of…
  note: "Major subject: Food Science and Technology."
  note: Typescript (photocopy).
  note: Vita.
  note: Ph. D. Texas A & M University 1985
  note: Includes bibliographical references (leaves 142-152).
  subject:
    topic: Meat
    topic: Microbiology
  subject:
    topic: Major food science and technology
  identifier: http://proxy.library.tamu.edu/login
  identifier: https://hdl.handle.net/1969.1/DISSERTATIONS-444599
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: https://hdl.handle.net/1969.1/DISSERTATIONS-444599
  record info:
    record content source: TXA
    record creation date: 870304
    record change date: 20220103135029.0
    record identifier: in00000435458
    language of cataloging:
      language term: eng