Putrefaction of Boiled and Raw Meats Compared

概要

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It is said that the canned flesh spoils more rapidly than the raw one when the former is exposed to air. OSHIMA observed that the boiled crab meat produces putrid odour sooner than the raw one when subjected to the same condition. With a view to studying the problem more accurately, a definite amount of Bacillus subtilis was inoculated on both raw and heated mackerel meats which latter had been autoclaved at 115°C for one hour. Both series were kept at 20°C-21°C. The amounts of volatile basic nitrogen thus produced were determined and the increase of the bacteria in number was observed, as tabulated in Tables 2 and 3. Fig. 1 shows that the raw (circle) as well as boiled (cross) meats produce volatile basic nitrogen at the same rate during the incubation of 8 days but the asymptotic value is much higher than in the latter. It is seen in Fig. 2 that the increase of the bacteria in number obeys the law of monomolecular autocatalytic reaction, the rate of their increase and their maximum number being greater in the boiled meat.
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