title: Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.
abstract: The microbial flora of naturally contaminated beef stored in air was similar to that frequently recorded for meat stored under gas permeable films. Compounds produced as a result of microbial growth were acetoin, diacetyl, 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl esters of acetic, propionic, butyric, isovaleric and hexanoic acids, methane thiol, dimethylsulphide, dimethyl disulphide, 1-undecene and 1,4-undecadiene. The first four compounds, which are known end-products of Brochothrix thermosphacta metabolism, were consistently detected at earlier stages of storage than the others, all of which have been shown to be produced by Pseudomonas spp. A pattern of odour development consistent with the chemical changes was also observed.
mesh_terms: D000388:Air / Q000032:analysis*; D000818:Animals; D002417:Cattle; D005506:Food Contamination; D005516:Food Microbiology; D007700:Kinetics; D008460:Meat; D009812:Odorants; D012034:Refrigeration; D014835:Volatilization