Relationship between amino sugars and meat microbial quality.
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.
D001419:Bacteria / Q000302:isolation & purification; D005516:Food Microbiology; D005944:Glucosamine; D006863:Hydrogen-Ion Concentration; D008460:Meat; D014867:Water
D014867:Water; D005944:Glucosamine