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Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta

  • Stanley G
  • Shaw K
  • Egan A
Applied and Environmental Microbiology (1981) 41(3) 816-818
DOI: 10.1128/aem.41.3.816-818.1981
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Abstract

By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.

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APA

Stanley, G., Shaw, K. J., & Egan, A. F. (1981). Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta. Applied and Environmental Microbiology, 41(3), 816–818. https://doi.org/10.1128/aem.41.3.816-818.1981

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