8 Questions
What is a characteristic of meat that makes it highly perishable?
Its susceptibility to microbial growth
What type of microorganisms can grow on meat and meat products?
A variety of microflora, including bacteria, yeasts, and molds
What is a natural process that can cause meat spoilage?
Lipid oxidation
What is a factor that contributes to microbial contamination of meat?
Bacterial microorganisms from animals
What is a method of controlling microbial growth in meat preservation?
Controlling water activity with sodium chloride and sugars
What is the purpose of using chemicals in meat preservation?
To control growth of microorganisms
What is a consequence of meat spoilage?
Increased food safety risk
What is a purpose of meat preservation methods?
To prevent oxidative spoilage and autolytic enzymatic spoilage
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
Learn about the factors that contribute to meat spoilage, including natural processes and microbial contamination, and the importance of preservation methods to extend shelf life.
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