Meat Food Spoilage

10 Questions

Highly nutritious and protein-rich

Due to its biological and chemical nature

All of the above

Bacterial microorganisms of animal origin

Sodium chloride and sugars

To control microbial growth

All of the above

To prevent microbial contamination

Pathogenic microorganism growth

All of the above

Study Notes

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 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