What are the factors which influence the spoilage of meat, Biology

Assignment Help:

Q. What are the factors which influence the spoilage of meat? Can you list a few?

Ans.

Sure enough, you should be able to enumerate these having learnt about them earlier on. These important factors which lead to the growth of microorganisms in meat are highlighted next:

Initial microflora: The initial microbial load on an animal clearly determines the keeping time under good preservation conditions. As such, the hygienic conditions of an animal are important for the reduction in the proliferation of microorganisms in the stored meat. The general sanitation of the abattoir also helps in reducing the contamination of fresh meat.

pH: After the animal is slaughtered, the pH of the carcass drops from around 7.0 to 5.6, as the glycogen reserve in the muscles is used up slowly and lactic acid is formed. If thg condition of the animal at the time of slaughter is abnormal due to excitement, stress etc., the available glycogen is used up rapidly thereby the desired reduction in pH does not occurs and the pH remains around 7.0. This helps in the growth of microorganisms and the spoilage of meat results.


Related Discussions:- What are the factors which influence the spoilage of meat

Becoming online tutor, how can i work with u as an online biology tutor?

how can i work with u as an online biology tutor?

Why is the human placenta referred to as haemochorial type, What is the opt...

What is the optimum percentage of forest area recommended by the national forest policy (1988) for the plains and the hills respectively? List any four problems caused because of d

Define use of isotopically labelled nutrients, Define Use of Isotopically L...

Define Use of Isotopically Labelled Nutrients? Nutrient Turnover Radioactive labelled nutrients are used to know the total body pool and the compartment in which it is stored.

Digitalis toxicity, Symptoms of digitalis toxicity include anorexia, nausea...

Symptoms of digitalis toxicity include anorexia, nausea, headache, blurring or yellowing of vision, and disorientation. Cardiac toxicity may take the form of atrioventricular condu

Enzyme creates double bonds, Suppose you treated butter with a fatty acid d...

Suppose you treated butter with a fatty acid desaturase, an enzyme that removes hydrogen from fatty acids and creates double bonds. Please explain what would happen?

Explain monomeric enzymes, Monomeric enzymes Monomeric enzymes are thos...

Monomeric enzymes Monomeric enzymes are those which consist of only a single polypeptide chain, so they cannot be dissociated into smaller units. Very few monomeric enzymes are

Explain the classes of enzymes, System of classification The Enzyme Com...

System of classification The Enzyme Commission divided enzymes into 6 main classes, on the basis of the total reaction catalyzed. Each enzyme was assigned a code number; consis

List four possible after-effects of solvent abuse, List four possible after...

List four possible after-effects of solvent abuse (glue-sniffing). Possible after-effects of solvent abuse are headache, nausea, vomiting, convulsions, runny nose, a rash round

Deer, How does a deer feed

How does a deer feed

Explain microscopy - principles, Explain Microscopy - Principles, Use and M...

Explain Microscopy - Principles, Use and Maintenance? We start the Practicals in the Food Microbiology and Safety Course with an orientation to the microscope. This first Pract

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd