JPS6146107B2 - - Google Patents
Info
- Publication number
- JPS6146107B2 JPS6146107B2 JP52108107A JP10810777A JPS6146107B2 JP S6146107 B2 JPS6146107 B2 JP S6146107B2 JP 52108107 A JP52108107 A JP 52108107A JP 10810777 A JP10810777 A JP 10810777A JP S6146107 B2 JPS6146107 B2 JP S6146107B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- salt
- test
- curing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000020991 processed meat Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 241000194032 Enterococcus faecalis Species 0.000 claims description 2
- 238000011161 development Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 38
- 241000894006 Bacteria Species 0.000 description 21
- 239000004310 lactic acid Substances 0.000 description 19
- 235000014655 lactic acid Nutrition 0.000 description 19
- 238000012360 testing method Methods 0.000 description 13
- 238000012790 confirmation Methods 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 150000002826 nitrites Chemical class 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10810777A JPS5441356A (en) | 1977-09-08 | 1977-09-08 | Color developed meat and color developing of processed meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10810777A JPS5441356A (en) | 1977-09-08 | 1977-09-08 | Color developed meat and color developing of processed meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5441356A JPS5441356A (en) | 1979-04-02 |
| JPS6146107B2 true JPS6146107B2 (enrdf_load_stackoverflow) | 1986-10-13 |
Family
ID=14476054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10810777A Granted JPS5441356A (en) | 1977-09-08 | 1977-09-08 | Color developed meat and color developing of processed meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5441356A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0223909U (enrdf_load_stackoverflow) * | 1988-08-03 | 1990-02-16 |
-
1977
- 1977-09-08 JP JP10810777A patent/JPS5441356A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0223909U (enrdf_load_stackoverflow) * | 1988-08-03 | 1990-02-16 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5441356A (en) | 1979-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hustad et al. | Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners | |
| Johnson et al. | Methods used for detection and recovery of Escherichia coli O157: H7 associated with a food-borne disease outbreak | |
| Levin et al. | The kinetics of conjugative plasmid transmission: fit of a simple mass action model | |
| Öksüz et al. | Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey | |
| Hwang et al. | Modeling the survival of Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage | |
| Mrema et al. | Prevalence of Salmonella in raw minced meat, raw fresh sausages and raw burger patties from retail outlets in Gaborone, Botswana | |
| Cudjoe et al. | IMS: a new selective enrichment technique for detection of Salmonella in foods | |
| Metaxopoulos et al. | TECHNOLOGICAL AND MICROBIOLOGICAL EVALUATION OF TRADITIONAL PROCESSES AS MODIFIED FOR THE INDUSTRIAL MANUFACTURING OF DRY FERMENTED SAUSAGE IN GREECE. | |
| Barnes | Differential and selective media for the faecal streptococci | |
| Acton et al. | Effect of fermentation temperature on changes in meat properties and flavor of summer sausage | |
| Feldsine et al. | Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study | |
| Haouet et al. | Evaluation of the safety of Milano-type dry fermented sausages produced by a fast drying technology | |
| Dacre | 515. Cheddar-cheese flavour and its relation to tyramine production by lactic acid bacteria | |
| Holley et al. | Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage | |
| JPS6146107B2 (enrdf_load_stackoverflow) | ||
| Donnelly | Conventional methods to detect and isolate Listeria monocytogenes | |
| Cudjoe et al. | Use of ferrous sulphate and immunomagnetic separation to recover Salmonella enteritidis from raw eggs | |
| Restaino et al. | A chromogenic plating medium for isolating Escherichia coli O157: H7 from beef | |
| Ratnam et al. | Laboratory studies on salmonella‐contaminated cheese involved in a major outbreak of gastroenteritis | |
| Andrews et al. | Comparison of methods for the isolation of Salmonella from imported frog legs | |
| Devenish et al. | Novobiocin-brilliant green-glucose agar: new medium for isolation of salmonellae | |
| Entis | Improved hydrophobic grid membrane filter method, using EF-18 agar, for detection of Salmonella in foods: collaborative study | |
| KR101260902B1 (ko) | 향상된 기능의 살모넬라 타이피무리움 선택 분별 배지 | |
| Tatini et al. | Growth of Staphylococcus aureus and production of enterotoxins in pepperoni | |
| Esteves et al. | Assessment of the microbiological characteristics of industrially produced alheira, with particular reference to foodborne pathogens |