Protein changes caused by bacterial growth on beef.

摘要: Proteolysis could not be detected, prior to the appearance of spoilage odours and surface slime, in beef allowed spoil aerobically at 5° with its own natural flora or after inoculation a reconstituted freeze-dried slime. Although slime inoculum gave final microbial similar naturally-attained one, it resulted more rapid extensive post-spoilage proteolysis. Pure culture experiments showed that proteolysis was probably due activities Gram negative organisms.