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Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage

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dc.contributor Universitat de Vic. Escola Politècnica Superior
dc.contributor.author Hernández Herrero, María Manuela
dc.contributor.author Roig Sagués, Artur
dc.contributor.author López-Sabater, Emilio
dc.contributor.author Rodríguez Jerez, José Juan
dc.contributor.author Mora Ventura, María Teresa
dc.date.accessioned 2014-05-16T09:55:44Z
dc.date.available 2014-05-16T09:55:44Z
dc.date.created 1999
dc.date.issued 1999
dc.identifier.citation Hernandez-Herrero, M. M., Roig-Sagues, A. X., Lopez Sabater, E. I., Rodriguez-Jerez, J. J., & Mora-Ventura, M. T. (1999). Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage. Journal of the Science of Food and Agriculture, 79(14), 2035-2039. ca_ES
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/10854/3046
dc.description.abstract The development of the microbial flora specifically involved in the spoilage of sliced beef livers packaged and stored under aerobic conditions at 0 and 3 °C for 14 days was studied. Changes in the pH value of the product were also determined. The possibility that pH value could be considered as a quick and reliable indicator of incipient spoilage was particularly considered. All microbial groups (except micrococci) showed differences in their rates of growth between 0 and 3 °C. Pseudomonads and lactic acid bacteria were the main components of the spoilage flora. When the 37 °C aerobic plate counts (APCs) reached 105–106 CFU g−1 and the 20 °C APCs and pseudomonad counts reached 106–107 CFU g−1, visible surface colonies (VSCs) were observed. The presence of VSCs is the most important criterion to determine organoleptic beef liver spoilage and has hence enabled us to establish a shelf-life of up to 8–10 and 5.5–6.5 days for samples stored at 0 and 3 °C respectively. Our study shows that the determination of pH, which is simple, economical and rapid, is capable of giving a reliable estimate of the spoilage status of beef livers. pH values lower than 6.15 may be considered as indicative of beef liver spoilage.
dc.format application/pdf
dc.format.extent 5 p. ca_ES
dc.language.iso eng ca_ES
dc.publisher Society of Chemical Industry ca_ES
dc.rights (c) Wiley [The definitive version is available at www3.interscience.wiley.com]
dc.subject.other Carn -- Conservació ca_ES
dc.title Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage ca_ES
dc.type info:eu-repo/semantics/article ca_ES
dc.identifier.doi https://doi.org/10.1002/(SICI)1097-0010(199911)79:1
dc.relation.publisherversion http://onlinelibrary.wiley.com/doi/10.1002/%28SICI%291097-0010%28199911%2979:14%3C2035::AID-JSFA481%3E3.0.CO;2-I/abstract
dc.rights.accesRights info:eu-repo/semantics/closedAccess ca_ES
dc.type.version info:eu-repo/publishedVersion ca_ES
dc.indexacio Indexat a SCOPUS
dc.indexacio Indexat a WOS/JCR ca_ES

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