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Appl Environ Microbiol. Mar 1979; 37(3): 362–364.
PMCID: PMC243221

Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.


The flora of vacuum-packaged dark, firm, dry meat included thred organisms not usually found on vacuum-packaged meat, Yersinia enterocolitica, Enterobacter liquefaciens, and Alteromonas putrefaciens. Y. enterocolitica did not affect the meat quality. Production of spoilage odors by E. liquefaciens could be prevented by addition of glucose or citrate to the meat. Greening of meat could be prevented by addition of glucose or citrate to the meat. Greening of meat by A. putrefaciens was not prevented by addition of glucose, as the organism degraded cysteine with the release of H2S even when glucose was present. To prevent greening, growth of A. putrefaciens must be inhibited by reducing the meat pH to less than 6.0.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • Barnes EM, Impey CS. Psychrophilic spoilage bacteria of poultry. J Appl Bacteriol. 1968 Mar;31(1):97–107. [PubMed]
  • Carter PB, Varga CF, Keet EE. New strain of Yersinia enterocolitica pathogenic for rodents. Appl Microbiol. 1973 Dec;26(6):1016–1018. [PMC free article] [PubMed]
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  • Newton KG, Gill CO. Storage quality of dark, firm, dry meat. Appl Environ Microbiol. 1978 Aug;36(2):375–376. [PMC free article] [PubMed]
  • Nicol DJ, Shaw MK, Ledward DA. Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef. Appl Microbiol. 1970 Jun;19(6):937–939. [PMC free article] [PubMed]

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