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PubMed · 944556

Dye reduction method for estimating bacterial counts in ground beef.

B S Emswiler·A W Kotula·C M Chesnut·E P Young
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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.

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AerobiosisAnimalsBacteriaCattleCell CountFood ContaminationFood MicrobiologyIndicators and ReagentsMeatMethylene BlueResorcinolsTetrazolium SaltsJournal Article

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B S Emswiler, A W Kotula, C M Chesnut, E P Young. 1976. Dye reduction method for estimating bacterial counts in ground beef.. https://doi.org/10.1128/aem.31.4.618-620.1976

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