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Permanent link (DOI): https://doi.org/10.7939/R3MK56

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Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef Open Access

Descriptions

Other title
Subject/Keyword
meat spoilage
"blown-pack"
bacteriocins
vacuum packaged beef
Clostridium spp.
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Ho, Linda
Supervisor and department
McMullen, Lynn M. (Agricultural, Food and Nutritional Science)
Examining committee member and department
Fedorak, Phillip M. (Biological Sciences)
Gänzle, Michael G. (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization

Date accepted
2009-08-26T18:16:17Z
Graduation date
2009-11
Degree
Master of Science
Degree level
Master's
Abstract
The objectives of this study were to determine the microbial ecology of “blown-pack” fresh beef obtained from a federally inspected facility and to use biopreservation to prevent spoilage of vacuum packaged chilled beef. Organic acids and alcohols in the purge obtained from the “blown” beef packages were detected using HPLC. PCR analysis indicated that Clostridium spp. were present in the purge of the commercial sample. Biochemical tests, RFLP and 16S rDNA sequencing were used to identify organisms isolated from the meat. Out of 66 isolated strains, 26 isolates were strict anaerobes and RFLP indicated that all were clonal isolates. Based on sequence analysis, the isolate was identified as Clostridium putrefaciens. The isolate caused “blown-pack” spoilage and produced butyric and propionic acids when inoculated onto fresh meat and Carnobacterium maltaromaticum UAL307 prevented the production gas and obvious signs of spoilage.
Language
English
DOI
doi:10.7939/R3MK56
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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