title: Dye reduction method for estimating bacterial counts in ground beef.
abstract: A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.
mesh_terms: D000332:Aerobiosis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002417:Cattle; D002452:Cell Count; D005506:Food Contamination; D005516:Food Microbiology; D007202:Indicators and Reagents; D008460:Meat; D008751:Methylene Blue; D012118:Resorcinols; D013778:Tetrazolium Salts
chemical_list: D007202:Indicators and Reagents; D012118:Resorcinols; D013778:Tetrazolium Salts; D008751:Methylene Blue