Accession Number : AD0690734

Title :   THE EFFECT OF CARBON DIOXIDE ON THE GROWTH OF SLIME PRODUCING BACTERIA ON FRESH BEEF,

Corporate Author : NATIONAL RESEARCH COUNCIL OF CANADA OTTAWA (ONTARIO) DIV OF BIOLOGY

Personal Author(s) : Clark,D. S. ; Lentz,C. P.

Report Date : 25 OCT 1968

Pagination or Media Count : 4

Abstract : Experiments show that twenty percent CO2 markedly inhibits the growth of bacteria that cause formation of slime on fresh beef stored at a high humidity, provided the gas is applied before the organisms have become adjusted to the environmental conditions. The extension in shelf-life of fresh beef afforded by this inhibition would appear to be significant in terms of transportation of fresh beef in refrigerated vehicles in a 4-6 day transit. (Author)

Descriptors :   (*BEEF, PACKAGING), (*BACTERIA, INHIBITION), CARBON DIOXIDE, HUMIDITY, TEMPERATURE, CULTURE MEDIA

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE