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Questions and Answers
What is meat considered to be in terms of its nutritional value?
What is meat considered to be in terms of its nutritional value?
Why is meat highly perishable?
Why is meat highly perishable?
What can cause meat spoilage?
What can cause meat spoilage?
What is one of the factors responsible for microbial contamination of meat?
What is one of the factors responsible for microbial contamination of meat?
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What is used to control water activity in meat preservation?
What is used to control water activity in meat preservation?
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What is the purpose of using chemicals in meat preservation?
What is the purpose of using chemicals in meat preservation?
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What is an example of a processed meat product?
What is an example of a processed meat product?
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Why is meat handling and storage important?
Why is meat handling and storage important?
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What is one of the consequences of meat spoilage?
What is one of the consequences of meat spoilage?
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What is a method of controlling temperature in meat preservation?
What is a method of controlling temperature in meat preservation?
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Study Notes
Meat Food Spoilage
- Meat is a nutritious, protein-rich food that is highly perishable and has a short shelf-life unless preservation methods are used.
- Meat and its products provide excellent growth media for a variety of microflora (bacteria, yeasts, and molds), some of which are pathogens.
- Meat spoilage can be caused by natural processes, such as lipid oxidation or autolytic enzymatic reactions that occur in the muscle after slaughtering.
- Factors responsible for microbial contamination of meat include:
- Bacterial microorganisms from animals
- Knives, hands, and clothing of workers
- Pre-slaughter handling of livestock and post-slaughter handling of meat
- Handling during slaughtering, evisceration, and processing
- Temperature controls during slaughtering, processing, and distribution
- Type of packaging used
- Handling and storage
Meat Preservation Methods
- Meat preservation methods include:
- Controlling temperature by chilling and freezing
- Controlling water activity with sodium chloride and sugars
- Using different chemicals, such as:
- Chlorides
- Nitrites
- Sulfides
- Organic acids
- Phenolic antioxidants
- Phosphates
- These methods help to:
- Control growth of microorganisms
- Prevent oxidative spoilage
- Control autolytic enzymatic spoilage
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Description
This quiz covers the basics of meat spoilage, its nutritional value, and preservation methods. Learn about the perishable nature of meat and its products.
