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Appl Environ Microbiol. 1976 April; 31(4): 618-620
Copyright © 1976 American Society for Microbiology. All Rights Reserved.

Dye Reduction Method for Estimating Bacterial Counts in Ground Beef

B. S. Emswiler, A. W. Kotula, C. M. Chesnut and E. P. Young1

a Meat Science Research Laboratory, Agricultural Research Service, Beltsville, Maryland 20705

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.

FOOTNOTES

1 Permanent address: Department of Animal Science, University of Maryland, College Park, Md. 20742

Appl Environ Microbiol. 1976 April; 31(4): 618-620
Copyright © 1976 American Society for Microbiology. All Rights Reserved.





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Copyright © 1976 by the American Society for Microbiology. All rights reserved.