Protein Changes Caused by Bacterial Growth on Beef

Dainty, R. H.; Shaw, B. G.; Boer, Klaska A. De; Scheps, Elly S. J.

doi:10.1111/j.1365-2672.1975.tb00547.x

Cited by 73 publications

(27 citation statements)

References 25 publications

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“…The tyrosine values also increased gradually (p <0.01) during storage (Table 3). Dainty et al (1975) opined that the increase in the concentration of tyrosine, tryptophan, ammonia and non protein nitrogen occurs due to microbial activity producing proteolytic enzymes. The free fatty acid and acid value increased (p <0.01) in pet foods during storage up to 45 days.…”

Section: Resultsmentioning

confidence: 99%

Preparation, storage stability and palatability of spent hen meal based pet food

Karthik¹,

Kulkarni²,

Sivakumar³

2010

J Food Sci Technol

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Extruded pet foods were prepared by extrusion process incorporating dry rendered spent hen meal (SHM) at 10 and 20% levels, and packed in LDPE bags before storage at room temperature (35 ± 2ºC) up to 45 days. The colour of the pet foods was uniformly brown with pleasant meaty odour. The thiobarbituric acid, tyrosine values, free fatty acid content and acid value and total bacterial counts increased gradually during storage but E .coli, Salmonella spp, Clostridium spp, Staphylococci spp and fungi were not detected during storage. The pet owners rated the pet foods as good. The body weight of the adult pet dogs did not decrease during the feeding trial of one month and the health condition of pets was good. The cost of production per kg of pet food containing 10 and 20% SHM was Rs 18.00 and Rs 22.75, respectively. It was concluded that a pet food (whole meal) with good nutritive quality and palatability to dogs can be prepared by incorporating 10-20% of spent hen meal which can be safely stored up to 45 days at room temperature.

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Section: Resultsmentioning

confidence: 99%

Preparation, storage stability and palatability of spent hen meal based pet food

Karthik¹,

Kulkarni²,

Sivakumar³

2010

J Food Sci Technol

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“…2002). Generally, proteolysis and consequently slime production under aerobic conditions are because of the growth of pseudomonads and starts when bacterial numbers reach around 7–8 log CFU g −1 (Dainty et al. 1975).…”

Section: Discussionmentioning

confidence: 99%

Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm)

Lin¹,

Al‐Holy²,

Mousavi-Hesary³

et al. 2004

Lett Appl Microbiol

106

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Aims: To evaluate the feasibility of visible and short-wavelength near-infrared (SW-NIR) diffuse reflectance spectroscopy (600-1100 nm) to quantify the microbial loads in chicken meat and to develop a rapid methodology for monitoring the onset of spoilage. Methods and Results: Twenty-four prepackaged fresh chicken breast muscle samples were prepared and stored at 21°C for 24 h. Visible and SW-NIR was used to detect and quantify the microbial loads in chicken breast muscle at time intervals of 0, 2, 4, 6, 8, 10, 12 and 24 h. Spectra were collected in the diffuse reflectance mode (600-1100 nm). Total aerobic plate count (APC) of each sample was determined by the spread plate method at 32°C for 48 h. Principal component analysis (PCA) and partial least squares (PLS) based prediction models were developed. PCA analysis showed clear segregation of samples held 8 h or longer compared with 0-h control. An optimum PLS model required eight latent variables for chicken muscle (R ¼ 0AE91, SEP ¼ 0AE48 log CFU g )1 ). Conclusions: Visible and SW-NIR combined with PCA is capable of perceiving the change of the microbial loads in chicken muscle once the APC increases slightly above 1 log cycle. Accurate quantification of the bacterial loads in chicken muscle can be calculated from the PLS-based prediction method. Significance and the Impact of the Study: Visible and SW-NIR spectroscopy is a technique with a considerable potential for monitoring food safety and food spoilage. Visible and SW-NIR can acquire a metabolic snapshot and quantify the microbial loads of food samples rapidly, accurately, and noninvasively. This method would allow for more expeditious applications of quality control in food industries.

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“…, when spoilage is well advanced and bacteria are approaching their maximal cell density (Dainty et al, 1975). Lipases catalyse L. Staib and T. M. Fuchs the hydrolysis of phospholipids as an abundant component of the tissue membranes to glycerol and free fatty acids.…”

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confidence: 99%

From food to cell: nutrient exploitation strategies of enteropathogens

Staib

Fuchs

2014

Microbiology

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Upon entering the human gastrointestinal tract, foodborne bacterial enteropathogens encounter, among numerous other stress conditions, nutrient competition with the host organism and the commensal microbiota. The main carbon, nitrogen and energy sources exploited by pathogens during proliferation in, and colonization of, the gut have, however, not been identified completely. In recent years, a huge body of literature has provided evidence that most enteropathogens are equipped with a large set of specific metabolic pathways to overcome nutritional limitations in vivo, thus increasing bacterial fitness during infection. These adaptations include the degradation of myo-inositol, ethanolamine cleaved from phospholipids, fucose derived from mucosal glycoconjugates, 1,2-propanediol as the fermentation product of fucose or rhamnose and several other metabolites not accessible for commensal bacteria or present in competition-free microenvironments. Interestingly, the data reviewed here point to common metabolic strategies of enteric pathogens allowing the exploitation of nutrient sources that not only are present in the gut lumen, the mucosa or epithelial cells, but also are abundant in food. An increased knowledge of the metabolic strategies developed by enteropathogens is therefore a key factor to better control foodborne diseases.

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Protein Changes Caused by Bacterial Growth on Beef

Cited by 73 publications

References 25 publications

Preparation, storage stability and palatability of spent hen meal based pet food

Preparation, storage stability and palatability of spent hen meal based pet food

Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm)

From food to cell: nutrient exploitation strategies of enteropathogens

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