[Concentration profiles of putrescine and cadaverine in inoculated vacuum packed beef]

The potential of some Lactobacillus, Staphylococcus and Streptococcus strains for producing putrescine and cadavering during growth in vacuum packed beef was studied. Throughout the six weeks storage at 4 degrees C the samples were sensorily assessed at regular intervals, and their pH values and diamine contents were determined. The amines were quantified by means of capillary gas chromatography. The putrescine and cadaverine contents remained within the range of the initial values until overt spoilage at the end of the sixth week (at about 0.08 mg amine/100 g).