In this article we will discuss about the mycoprotein and food—feed source types of oriental foods that are used in many countries including India. 1. Mycoproteins: Traditionally, oriental foods are used in many countries including India. Products such as tempeh and koji contain a significant amount of mold biomass (mycelium) which is a source of food. Myco-proteins, marketed in some [...]
In this article we will discuss about the microbial contamination of meats. The important contamination comes from external source during bleeding, handling and processing. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. The contaminating bacteria on the knife soon will be found in meat in various parts [...]
In this article we will discuss about the growth of microorganisms in meat. Due to high moisture, rich in nitrogenous food, plentified supply of minerals and accessory growth factors usually has some fermentable carbohydrate (glycogen) and a favourable pH allows most of the microbes to grow. The following factors influence the growth of microorganism: (a) The kind and amount of [...]