This paper is titled 'Microbiology of Meat Spoilage'. It clearly explains those Spoilage microorganisms associated with the Spoilage of meat and meat products and also the preservative method to be used in preserving meat.
On the basis of its high moisture content and presence of adequate nutrient, meat is regarded as the most perishable product (Magnus, 1986) and thereby highly susceptible to spoilage by microbial proliferation. Apart from the action of microorganisms, meat can undergo changes by its own enzyme and its fats may be oxidised synthetically (Berkel, Boogaard and Heijnen, 2004). This may lead to changes in the texture and organoleptic properties through there lease of metabolites (Jackson and Mcgowan, 2001). Due to its being exposed during slaughtering, meat can be easily contaminated by aerobes leading to spoilage. Various factors affect the proliferation of spoilage organisms viz; the level of exposure to air before and after processing, packaging and storage conditions
Okon, D. (2018). Microbiology of Meat Spoilage. Afribary. Retrieved from https://tracking.afribary.com/works/microbiology-of-meat-spoilage-dandy-etim-okon
Okon, Dandy "Microbiology of Meat Spoilage" Afribary. Afribary, 16 Mar. 2018, https://tracking.afribary.com/works/microbiology-of-meat-spoilage-dandy-etim-okon. Accessed 22 Nov. 2024.
Okon, Dandy . "Microbiology of Meat Spoilage". Afribary, Afribary, 16 Mar. 2018. Web. 22 Nov. 2024. < https://tracking.afribary.com/works/microbiology-of-meat-spoilage-dandy-etim-okon >.
Okon, Dandy . "Microbiology of Meat Spoilage" Afribary (2018). Accessed November 22, 2024. https://tracking.afribary.com/works/microbiology-of-meat-spoilage-dandy-etim-okon