Development of bacterial spoilage at adipose tissue surfaces of fresh meat.
Adipose tissue contains low-molecular-weight soluble substances which are utilized in preference to lipid for bacterial growth. These components are present in low concentration at the surface of adipose tissue, and the pH of the surface is high (greater than 7.0). Bacteria growing on a thin layer of agar over an adipose tissue surface utilized glucose preferentially, but this was soon exhausted in the vicinity of colonies. Amino acids were then attacked, producing malodorous substances which were detectable as spoilage odors when the cell density was about 10(6)/cm2. Growth ceased at a cell density approaching 10(8)/cm2 because of substrate limitation. Bacterial lipolytic activity is not necessary for the development of bacterial spoilage of adipose tissue.
D000273:Adipose Tissue / Q000032:analysis* / Q000382:microbiology; D000818:Animals; D005506:Food Contamination; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D011549:Pseudomonas / Q000378:metabolism; D012756:Sheep