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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground pork trim was formulated with various levels of nitrite and one of two NaCl concentrations, canned and heated at 90, 100 or 110°C. Cured meats were similarly prepared with meat whose sulfhydryls had been reacted with silver ions. Antibotulinum activity in these cured products was tested by inoculating Clostridium botulinum spores directly into canned meats (96 spores/150g) or into homogenates (1:1, w/v) adjusted to 30 ppm NaNO2 (48 spores/16.5 ml). Antibotulinum activity was detected by both challenges. It was greater in meats cured with higher nitrite concentrations, was lower if processing was at high temperature (110 vs 90° C) and decreased during storage of the cured meats. Inhibitory activity was found in cured products made of silver-treated meats.
    Type of Medium: Electronic Resource
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