This investigation was designed to study the possible effects of
the electrical stimulation of beef muscle on microorganisms present on
the meat surface during and after treatment. The effect of electric
current on microorganisms in minimal media suspension was also studied.
Cell viability before and after electrical treatment or exposure to
treated media was determined. Storage studies of meat tissue for five
days at 10°C were conducted to determine variations in microbial growth
of treated muscle. Growth curves of inoculum in ground electrically
stimulated beef and of organisms treated electrically were run to
determine lag time, growth rate, and ultimate cell density variations
due to the electrical treatment. The ATP pool of electrically treated
organisms was also studied in an effort to determine variations due to
the treatment which could alter the microbial growth characteristics.
In no instance did the results of this study show variations in
microbial growth characteristics which would be significant enough to
cause an extended shelf life of electrically stimulated beef. / Graduation date: 1981
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27486 |
| Date | 14 August 1980 |
| Creators | Nygaard, Michael DuWayne |
| Contributors | Krumperman, Paul H. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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