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Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

The Stomacher® 400 was used in the following ways:

Surface samples (35 cm2) from each muscle were aseptically weighed and homogenized in 225 ml of one-quarter-strength Ringer’s solution (Oxoid) for 2 min in a stomacher (LAB
blender 400; PBI, Italy) at room temperature.

Lean minced beef (20 g) was diluted 1:10 (wt/vol) with 20 mmol of phosphate buffer (pH 6.5) liter1 , homogenized in a Stomacher 400 blender for 3 min, and centrifuged at 16,000  g for 20 min at 4°C.

Lean minced beef (20 g) was diluted 1:10 (wt/vol) with 20 mmol of phosphate buffer (pH 6.5) liter1, homogenized in a Stomacher 400 blender for 3 min, and centrifuged at 16,000  g for 20 min at 4°C.

After Stomacher homogenization for 8 min, the suspension was centrifuged at 10,000
rpm for 20 min at 4°C, and supernatant was diluted with water 10 times to avoid possible inhibition of bacterial proteases by the presence of KI.

Samples from each package were aseptically weighed and homogenized in quarter-strength Ringer’s solution (Oxoid) for 2 min in a stomacher (LAB blender 400; PBI, Italy) at room temperature.

food microbiology beef mesophilic psychrotrophic stomacher 400