Five strains representing four clusters of meat spoilage pseudomonads were grown on sterile beef at 5 degrees C. After 7 days incubation sensory assessments were made and the chemical composition of the headspace gases determined by gas chromatography-mass spectrometry. There was good correlation between odour descriptions and chemical data for three of the strains. The most numerous types of product were esters and sulphur-containing compounds. Of 45 compounds identified only 1-undecene was common to all the tested strains.
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