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GROWTH OF CLOSTRIDIUM PERFRINGENS IN MEAT LOAF WITH AND WITHOUT ADDED SOYBEAN PROTEIN
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References
1971
Year
Various Soybean ProteinsMeat Loaf FormulationsFood FermentationAnimal NutritionBiotechnologyFood MicrobiologyAlternative Protein SourceFood EngineeringFood ProcessingMicrobiologyMeat QualitySoybean AdditivesFood TechnologyFood SafetyHealth Sciences
The effects of various soybean proteins used in meat loaf formulations on growth of Clostridium perfringens were studed under actual meat loaf conditions. Beef products offer an excellent medium for the rapid growth of this organism and addition of soybean additives did not show any significant effects.