Related Experiment Video
Updated: Jan 27, 2026

Growth and Differentiation of Adult Hippocampal Arctic Ground Squirrel Neural Stem Cells
Published on: January 7, 2011
Growth of Bacteria in Soy-Extended Ground Beef Stored at Three Temperatures
F A Draughon1, C C Melton1, J B Stansbury1
1Department of Food Technology, University of Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901.
Abstract:
The objective of this study was to determine the influence of five separate levels of textured soy protein (TSP) on growth of psychrotrophs, mesophiles, coliforms, Staphylococcus aureus , and fecal streptococci in soy-extended ground beef stored at -16°, 0° and 6°C. Highly significant increases in psychrotroph and mesophile counts accompanied increased levels of soy at 0° and 6°C, but not at -16°C. Soy-extended beef samples containing 20 and 40% TSP spoiled one day faster at 6°C and four days sooner at 0°C than non-extended ground beef. No significant differences in coliform, fecal streptococci or S. aureus counts could be attributed to increasing levels of TSP in extended ground beef at -16°, 0° or 6°C. Protein content did not vary significantly with TSP concentration; however, fat decreased as soy level increased. Moisture and carbohydrate-ash content increased significantly as soy level increased, as did pH which reached a maximum of 6.5.
Related Concept Videos
Factors Influencing Microbial Growth: Temperature
Physical Methods for Controlling Microbial Growth: Temperature
Energy Stored in a Capacitor
Meristems and Plant Growth
Energy Stored in Capacitors
By integrating the equation that relates voltage and current in a capacitor, one can derive an equation for the voltage across the capacitor at any given time. This equation is crucial in understanding and predicting the behavior of capacitors in...
Energy Stored in Inductors
In terms of gauging the energy stored within an inductor, it is equivalent to the integral of the power delivered at every individual moment, all...

