Storage quality of dark, firm, dry meat.
Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).
D000641:Ammonia / Q000378:metabolism; D000818:Animals; D002417:Cattle; D005506:Food Contamination; D005516:Food Microbiology; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis; D009812:Odorants; D011549:Pseudomonas / Q000254:growth & development* / Q000378:metabolism; D012756:Sheep
D000641:Ammonia; D005947:Glucose