By Rhea Fernandes
Animal flesh ate up as foodstuff is labelled 'meat'; it refers commonly to skeletal muscle and linked fats, however it can also confer with organs. because it has a excessive water and protein content material, and comprises different water-soluble parts, it makes an appropriate medium for progress of microorganisms. The animal itself, setting, and processing situation all have a pertaining to the range of microflora of those items. Being a hugely perishable commodity, protection performs a key function in extension of shelf lifestyles. a number of the maintenance equipment used, akin to chilling, freezing, cooking, curing, drying and packaging, have result in an elevated number of meat items on the market. "Microbiology instruction manual (Meat Products)" offers readers with an easy-to-use connection with microorganisms present in numerous different types of meat items, together with chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This moment version brings the 1996 model up to date on present info in regards to preliminary microflora; assets of illness; results of processing at the survival and progress of microorganisms; spoilage; and risks pointed out with the intake of those items.
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Additional resources for Microbiology Handbook: Meat Products
AI-Shalhat A. Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia. British Poultry Science, 1994, 35, 51926. 5. M. Sources of psychrotrophic bacteria on meat at the abattoir. Journal of Applied Bacteriology, 1978, 45, 75-82. 6. E. Hygiene bei der Schlachtung von Schweinen IV Bakteriologische Beschaffenheit der Schlachttierkörper während verschiedener Schlachtphasen. Fleischwirtsch, 1976, 56, 717-21. 7. , van der Broek J. Crosscontamination during the scalding and plucking of broilers.
Of increasing concern with VP meat produced during the winter months in temperate regions is a type of "blown pack" spoilage resulting from the production of hydrogen and CO2 due to the growth of psychrotrophic clostridia (48). Several causative organisms within this apparently ubiquitous group have been named: Clostridium laramie, Clostridium estertheticum, Clostridium frigidicarnis and Clostridium algidicarnis, which produces offensive odours without pack distension. qxd 29/09/2009 13:27 Page 28 MEAT PRODUCTS samples experiencing poor temperature control during transportation and storage, allow Enterobacteriaceae, the most probable cause of "blown pack" spoilage in that situation, to be blamed as the causative agent.
A more complex example is provided by an incident of yeast-mediated brown spot fat spoilage of VP beef (51), which should not have occurred because of the vast growth rate advantage afforded to the LAB by the packaging. qxd 29/09/2009 13:27 Page 30 MEAT PRODUCTS contamination and micro-habitats. Yeasts were present in high numbers, as the meat had become heavily contaminated with yeasts present in chiller condensate that had dripped onto carcasses during chilling. The growth of these yeasts was then enhanced by O2 availability, as growth was restricted to areas of poor contact between the packaging film and meat surfaces.