Spoilage of meat and meat products pdf download

Studies with fresh meat, meat products, fish, milk, dairy. The aim of present study was to investigate sanitaryhygienic status of some of the most popular meat products from trade network. Bacterial spoilage of meat and cured meat products sciencedirect. The log shelf life model was used for shelf life predictions based on the evident visual defects or the incipient spoilage attainment of a certain spoilage level by sso and or chemical spoilage index. From the scientific point of view, meat spoilage can be considered as an ecological phenomenon that includes the changes of the available nutrients, during the prevailing of a particular microbial association, the so called specific spoilage organisms sso. Rapid detection of meat spoilage by measuring volatile. Jan 17, 2003 meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. Spoilage of meat can have a significant effect on the global food supply. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Spoilage and preservation of food encyclopedia of life. Defects and spoilage of fermented meats fermented foods. The content of glucose in meat is a critical factor determining the relationship between the development of microflora causing meat spoilage and the time at which incipient spoilage appears.

During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the inte. The slaughtering and processing of the meat introduces varying levels and types of contaminants into the meat and thereby contributes to the eventual spoilage of the product. List important pathogens of concern in meat and poultry products. All books are in clear copy here, and all files are secure so dont worry about it. Lactobacillus sake forms the largest group in radurised well. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour offflavours, discolouration, gas production, slime production. Microbial spoilage of eggs penetration of microorganisms through the egg shell and shell membranes colonisation of microorganisms on the shell membrane overpowering the antibacterial factors present in the albumen 9. A multivariate analytical approach to associate meat spoilage with microbiological and physicochemical parameters might allow for more accurate assessment of the spoilage status. Pse meat has a ph lower than normal and processing is essential fao, 1991.

Explain fundamental methods of controlling microbial contamination of meat. Therefore, meat products need to be preserved in order to maintain quality, delay spoilage. Pdf meat spoilage mechanisms and preservation techniques. In this article we will discuss about the microbial contamination of meats.

Although there are many different types of meat, the main bacterial populations involved in spoilage are common. Describe sources of microbes in meat and poultry products. Understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. Meat spoilage mechanisms and preservation techniques. Spoilage of fresh and readytoeat meat products spoilage of milk and milk products spoilage of fruits and vegetables spoilage of canned foods major food borne infections intoxications caused by bacteria. It is estimated that 2% to 4% of this meat is lost as a result of poultry spoilage. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and bse material that can be present either in meat or its derived. Contamination and spoilage of meat and meat products scribd. The elevated oxygen concentration enhances the bright red meat color and the elevated carbon dioxide concentration inhibits the growth of aerobic spoilage microorganisms. Sodium nitrite in processed meat and poultry meats 1 authors. Meat and meat products are rich and concentrated sources of nutrients including fats, proteins, vitamin b12, zinc and iron. Furthermore, spoilage succession can be affected by the nature and duration of any processing applied to the product, the type of packaging, and.

Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. Meat spoilage can develop as a result of a wide variety of factors, such as improper handling, exposure to air and high temperature, and other conditions that initiate adverse chemical reactions or result in microbial contamination. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour offflavours, discolouration, gas production, slime production and decrease in ph, consist of b. Pdf microbiological and hygienic quality of meat and meat products. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. If you continue browsing the site, you agree to the use of cookies on this website. Bacterial spoilage of meat and cured meat products. Jan 01, 2008 meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata e. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat mack, 2001. In this context, bradeeba and sivakumaar undercooked meat products can. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat. Meat spoilage during distribution, meat science 10. While meat products enter the food chain as sterile muscle tissue, they are mostly free of contaminants and spoilage or pathogenic organisms gill, 1992.

However, the most common cause of meat spoilage is the presence of microorganisms and their metabolites. Methods for enhancing meat storage quality and reducing bacterial contamination and product spoilage are discussed access the full text not available. Meat spoilage methods for controlling and assessing spoilage. The concentrations of these compounds can be 512 meat and poultry j spoilage of cooked meat and meat products determined to indicate spoilage. Microbiological spoilage of meat and poultry products. Pseudomonas as a spoilage organism murray brown labs. Enterobacteriaceae and some gramnegative bacteria also grow, and spoil meat and meat products in pv and map and coldstorage. Detection and enumeration of spoilage and pathogenic microorganisms in refrigeratory stored meat products. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat.

The treatments studied were bacteriocins pediocin ach and nisin, organic acids, immobilization, ion chelators, high pressure and irradiation. These were then compared using statistical analysis so as to identify treatment effects on the dynamics of growth of the. What is spoilage spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. A large number of the products, prepared from the meat of food animals, are consumed worldwide.

The possibility for shelf life predictions constitutes a valuable information source for the quality assurance systems of meat industries. Therefore, meat products need to be preserved in order to maintain quality, delay spoilage and assure safety. Meat science, fourth edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer this edition updates the topics on hormonal control of reproduction and growth, preslaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. Spoilage of meat products occurs generally in three types. Role of microorganisms in manufacture and spoilage of fish and meat products done by, parvathy jayesh guided by, ranimol g 2. Describe how certain microbes are used in food preservation. China, the leading importer, may cut its purchases by as much as 7. In europe and northern america, approximately 21% of food losses are from meat and meat products.

You know it when you see it or smell it or taste it 3. Microbiological spoilage and contaminatio n of vacuum. Delaying the spoilage of fresh and processed meats by. Microbial spoilage of meat and poultry products presented by. In fact, spoilage of meat depends on an even smaller fraction of sso, called ephemeral spoilage organisms eso.

The second step is the estimation of the quality of cooked meat. Processed meat products, although in some regions still in their. Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Introduction to the microbiological spoilage of foods and beverages. The most abundant biogenic amines found in meat products are cadaverine, putrescine, spermidine, histamine, tryptamine, agmantine, ornithin, tyramine, and spermine. Spoilage of meat and meat products food microbiology. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat pork and beef and cooked, cured meat products.

Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. The main causes of meat and meat products spoilage after slaughtering and during processing and storage are. Describe basic mechanisms and indications of microbial food spoilage. The spoilage microflora of high ph meat tends to be enterobacteriaceae and shewanella putrefaciens dainty 1996, while the predominant spoilage agents of meat of normal ph are generally pseudomonads. Meat is also very much susceptible to spoilage due to chemical and enzymatic. Milkowski, university of wisconsin, department of animal sciences, meat science and muscle biology laboratory, 1805 linden drive, madison, wi 53706, usa. Various antimicrobial treatments were studied with respect to their use for the shelflife extension of meat and meat products. Pdf detection and enumeration of spoilage and pathogenic.

Historical background the salting and smoking of meat was an ancient practice even before the birth of christ. Nov, 2009 understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Nychas a a laboratory of microbiology and biotechnology of foods, department of food science and technology, agricultural university of athens, athens gr. This authoritative and comprehensive book summarizes. Classification flesh foods usually are categorized as meat, poultry, or fish. Pdf microbiological and hygienic quality of meat and. Like all fermented foods, the production of high quality products depends largely on the microbiological quality of the raw ingredients. Meat spoilage methods for controlling and assessing spoilage 02 october 2009. Microbiological spoilage of meat and p oultry products. Since antiquity, meat has been used as a source of food due to its nutritive value. The limits involve both spoilage and pathogenic microorganisms. These early processed meat products were prepared for one purpose, their preservation.

Microbiology of meat and meat products 1987 egan, a. Safety of meat and meat products glossary bibliography biographical sketch summary among mammalian species, the meats consumed by humans are primarily from cattle, pigs, and sheep. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. This practice is similar to adding yeast to flour mixtures to produce bread. Food and industrial microbiology food spoilage, food infections and intoxications caused by microorganisms and. Extremely perishable meat provides favorable growth condition for various microorganisms. Special forms of spoilage which adversely affect the meat 62. Click download or read online button to get meat science book now. Pdf introduction to the microbiological spoilage of. Explain the methods of meat cookery and the rationale for using each. Meat products handbook download ebook pdf, epub, tuebl, mobi.

We monitored the viable counts mesophilic total aerobic bacteria, pseudomonas spp. Temperature is seen to be the most important factor influencing spoilage and meat safety nychas et al. Meat curing is the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product. Perhaps this is even more so for fermented sausage, since the starting material, meat, is raw and cannot be heatprocessed to inactivate spoilage or other undesirable microorganisms. Meat and poultry spoilage of meat pdf free download. Meat spoilage refers to alteration of color and production of offodors, slime, and exudates that lead to unacceptable sensorial and organoleptic properties. Explain the composition of gelatin and its properties. If meat and meat products are not processed appropriately, they will. Common defects in meat products and causal bacteria. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Pdf spoilage of meat has remained a serious challenge in developing.

Expired lifetime application number us657509a inventor joseph f pagano arthur e. Overlap of spoilageassociated microbiota between meat and. Defects of fermented meats can occur before, during, or after manufacturing. Lactic acid bacteria and their controversial role in fresh. Spoilage microorganisms an overview sciencedirect topics. Spoilage spoilage is the degradation of food such that the food becomes unfit for human consumption. High oxygen concentrations in display packs enhance meat color by increasing the thickness of the oxymyoglobin surface layer. This site is like a library, use search box in the widget to get ebook that you want. The presence of microorganisms on the surface of cut meat and meat products determines meat spoilage upon their interaction and growth under optimal conditions 2, 8.

Departnent of agriculture concerning salmonella in red meats and their products. Multivariate meat and poultry j spoilage of meat analysis involves the statistical analysis of data for several variable components and qualities of meat. Souring or acid formation is the main type of milk spoilage. Meat science download ebook pdf, epub, tuebl, mobi. Meat and meat products support rapid and extensive microbial growth because they are moist and rich in nutrients, while microbial types exist that are able to proliferate and dominate in all types of meat products. The evolution of the microbial spoilage population for air and vacuumpackaged meat beef and pork stored at 4c was investigated over 11 days. Students acquire knowledge of the use of physical, chemical and biological methods of preserving meat and meat products as strategically important foodstuffs. Meat and poultry spoilage of cooked meat and meat products. The concentration of glucose in meat with a normal ph value ranges from 100 to 1 000.

Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited cambridge, england iii. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Microbiological monitoring of refrigeratory stored minced meat and boiledstewed sausages was carried out in hygienic, pathogenic and spoilage microorganisms comparing to boiled stewed sausages. Microbial spoilage of food can result from aureus and yersinia enterocolitica are. However, some alterations on meat, such as ropy slimeformation on the surface of cooked meat products. Spoilage microbiota associated to the storage of raw meat in different conditions agapi i. Meat spoilage mechanisms and preservation techniques science. Identify meat cuts, grades, and the marketing process. Sensory deviations in meat offodour begin to appear when the. The important contamination comes from external source during bleeding, handling and processing. Click download or read online button to get meat products handbook book now.

The microbiology of meat spoilage masointernational. Meat is a veritable playground for bacteria and fungi and can pose a food safety concern if not properly handled. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. Bacteria associated with meat spoilage produce unattractive odours and. With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. Course contents theoretical instruction basic principles of meat preservation. Development of a predictive model for spoilage of cooked. Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and foot and mouth disease epidemics 8, 9, 19, and foodborne diseases remain a substantial burden. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.

Safety of meat and processed meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product to achieve this goal, the editor uses five approaches. Meat from any source is of similar nutritional value, whether it is white or red. Meat and meat products food and agriculture organization. Introduction to the microbiology of food processing. Contamination and spoilage of meat and meat products free download as word doc.