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 spoilage of different kind of meat. 1. Fresh Meat: Pork is the only meat which spoils more readily than other meats because of its high content of Vitamin B. Lactic acid bacteria chiefly Lactobacillus, Leuconostoc, Streptococcus, and Pediococcus are present in either meats and can grow even at refrigerated temperature. Lactic acid [...]
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 [...]