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- W1993508730 abstract "The growth of psychrotolerant, slime-producing bacteria found on the surface of fresh beef leaving packing plants in Western Canada was markedly inhibited by carbon dioxide gas in the atmosphere. The degree of inhibition depended on the temperature, CO 2 concentration and the age of the culture at the time of CO 2 application. Tests with slices of lean beef inoculated uniformly with a mixture of strains of Pseudomonas and Achromobacter showed that the nearer the temperature to 0°C, the higher the CO 2 concentration, and the earlier the stage of growth at the time CO 2 was applied, the greater the extension of shelf-life (freedom from off-odour) of the meat obtained. Twenty percent CO 2 was the most practical concentration since it was effective at temperatures as high as 10°C and since higher concentrations caused color change in the meat but gave little additional inhibition of growth. A 24 - 48 hr. delay in the application of CO 2 after inoculation resulted in over 90% reduction in the inhibitory effect of the gas. La croissance de bactéries productrices d'humeur visqueuse et tolérantes vis-à-vis du froid que l'on trouve à la surface du boeuf frais expédié des abattoirs de l'Ouest Canadien est enrayée considérablement par le CO 2 de l'atmosphère. L'étendue de cette entrave est fonction de la température, de la concentration en CO 2 et de l'âge de la culture bactérienne au moment du traitement. Des essais avec des tranches de boeuf maigre ayant été inoculées uniformément avec un mélange de souches de Pseudomonas et d'Achromobacter démontrent que la conservation (sans mauvaise odeur) de la viande augmente avec la concentration en CO 2 , et diminue avec la température depuis 0°C et avec la période de croissance, au moment de l'application du CO 2 . La concentration en CO 2 la plus pratique est 20%. A ce niveau, le CO 2 est efficace aux températures, allant jusqu'à 10°C. Aux concentrations plus élevées, le CO 2 modifie la couleur de la viande et n'améliore que très peu l'inhibition de la croissance. Un délai de 24-48 heures dans l'application du CO 2 après l'inoculation, correspond à une réduction exédant 90% de l'effet inhibiteur du gaz." @default.
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- W1993508730 date "1969-04-01" @default.
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- W1993508730 title "The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh Beef" @default.
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- W1993508730 doi "https://doi.org/10.1016/s0008-3860(69)74365-3" @default.
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