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Wednesday, July 15, 2020 | History

2 edition of Factors affecting the microbial quality of meat. found in the catalog.

Factors affecting the microbial quality of meat.

Factors affecting the microbial quality of meat.

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  • 36 Currently reading

Published by University of Bristol Press in Bristol .
Written in English

    Subjects:
  • Meat inspection.,
  • Meat industry and trade.,
  • Meat hygiene.

  • Edition Notes

    Statementeditors M.H. Hinton and Christine Rowlings.
    ContributionsHinton, M. H., Rowlings, Christine., University of Bristol.
    The Physical Object
    Pagination171p. ;
    Number of Pages171
    ID Numbers
    Open LibraryOL18922472M
    ISBN 100862924367

    The microbial quality of raw milk is crucial for the production of quality dairy foods. Spoilage is a term used to describe the deterioration of a foods' texture, colour, odour or flavour to the point where it is unappetizing or unsuitable for human consumption. Roasted Organ Meat Bloody/ Serumy Treatment A a a a a ab F a b b a b N a a a a a PM a ab ab a ab P-value Rancid Off-Note Sour Salty Bitter 1 a, b Means with the same letter within a column are not significantly different.

    Physico-Chemical, Sensory and Microbial Quality of Chicken Meat Chips during the ambient (37+2°C) and refrigerated (7+1°C) ambient (37+2°C) as well as refrigerated (7+1°C) storage of chicken meat chips it might be due to storage. These findings suggest that the chicken meat . Many factors that are a part of the environment influence microbial contamination of cereals, including rainfall, drought, humidity, temperature, sunlight, frost, soil conditions, wind, insect, bird and rodent activity, harvesting equipment, use of chemicals in production versus organic production, storage and handling, and moisture control.

      Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic.   Introduction. In China, lamb meat is favored by most of the consumers due to its delicious taste and low cholesterol content. Further, the yield of lamb has reached million tons with an increasing trend (Meng and Zhang, ).Lamb meat with high nutrient and water contents is susceptible to microbial spoilage, leading to meat quality decline, food safety issues, and economic loss (Gram .


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Factors affecting the microbial quality of meat Download PDF EPUB FB2

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.

conditions. However, bacterial spores in general are extremely resistant to heat, cold and chemical agents. For example, some bacterial spores can survive in boiling water ( °F or °C) for more than 16 hours, but vegetative cells (same organisms in the vegetative state and the non-spore-forming bacteria) Size: 2MB.

Meat quality and consistency are important in ensuring consumer satisfaction. Quality of meat is affected by the genetic propensity of the animal, how the animal is reared, and the nutritional status during production.

These factors affect the fat, lean and connective tissue component of meat and therefore influence meat quality. Describe the typical bacterial growth pattern, and explain important factors affecting microbial growth. Describe basic mechanisms and indications of microbial food spoilage.

Describe how certain microbes are used in food preservation. List important pathogens of concern in meat and poultry products. The growth of microbes in meat is governed by a number of intrinsic and extrinsic factors.

Intrinsic properties of meat, such as pH and moisture can promote microbial growth, whereas temperature is an extrinsic factor. Fresh meat has a high water.

Introduction. There are many definitions of quality, but the most preferred one is; “Quality is the composite of those characteristics that differentiate individual units of a product and which have significance in determining the degree of acceptability of that unit to the user” (Groom ).However, for meat industry, meat quality is a term used to describe the overall meat.

The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields.

It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Abstract. Foods of muscle ongm are sensitive to contamination and support growth of microorganisms involved in spoilage and food borne illness. In fresh, unprocessed products, microorganisms multiply rapidly, especially at non-refrigeration temperatures, resulting in loss of quality.

Microbiology of meat 1. Microbiology of meat Meat is easily spoiled by microorganisms because it contains a lot of nutrient, growth factors etc. the pH for meat is the range of Microorganism for soil, water and manure make up the dominant flora of meat. ADVERTISEMENTS: In this article we will discuss about the growth of microorganisms in meat.

Due to high moisture, rich in nitrogenous food, plentified supply of minerals and accessory growth factors usually has some fermentable carbohydrate (glycogen) and a favourable pH allows most of the microbes to grow.

The following factors influence the growth of microorganism: [ ]. 3 Factors that influence microbial growth Just like all living beings, all microorganisms require a set of factors that allow them to grow/live in certain environments. These factors are obviously different from microorganism to microorganism.

So, generally, bacteria require different environments from yeasts and these require different. FACTORS AFFECTING CONSUMER PERCEPTION ON MEAT QUALITY. Main factors or quality cues that most contributes to the consumers’ perception on beef meat quality are the intrinsic and extrinsic quality cues.

Cues are pieces of information used to form quality expectations (Steenkamp, ). INTRINSIC QUALITY CUES. The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors.

Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting.

Extrinsic parameters are environmental factors, in which food and food products are sic parameters substrate independent and affect both micro-organism (mos) as well as intrinsic parameters, extrinsic parameters can be maintained and regulated extrinsic parameters include: Temperature of storage.

The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers.

Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Microbial loads in shrimps, oysters, and clams depend on the quality of the water from which they are harvested. If the sewage is drained to water bodies, the microbial quality deteriorates.

During handling, fecal coliforms, fecal streptococci, and S. aureus may be incorporated into the product. The intrinsic and extrinsic factors affecting the growth of microorganisms in food are explained below: Intrinsic Parameters in Food: The parameters present in substrates in which the microorganisms are growing, that are internal parts of the substrate are called as intrinsic parameters.

The most important types of internal factors in food are: 1. Chapter 3. Factors that Influence Microbial Growth Decem Evaluation and Definition of Potentially Hazardous Foods 1.

Introduction The factors discussed in this section constitute an inclusive, rather than exclusive, list of intrinsic, extrinsic, and other factors that may be considered when determining whether a food or. Poultry processing affects meat quality by establishing the chemistry of the muscle constituents and their interactions within the muscle structure.

The producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry in Figure 1 but the ultimate authority will always be. All of these factors affect pork quality. Furthermore, an increase in shelf life and safety of meat can be accomplished by chilling.

Chilling creates an environment that is unfavorable for microbial growth. Therefore, the rapid removal of heat from pork carcasses is an essential step in meat production. What is Ultimate pH and how does it influence Meat Quality? The pH of muscle/meat is a measurement of acidity.

In a normal living muscle the pH is approximately Glycogen is broken down to lactic acid when muscle turns into meat. The pH of meat can range from to The highest quality products tend to fall in the pH range of to 6.This paper reviews the existing knowledge of the spoilage bacteria affecting vacuum-packed lamb, discusses the impact of these bacteria on product quality, shelf-life and spoilage, and concludes.Due to the build up of bacteria and viruses in bivalves from filter-feeding, bivalves can be harmful to humans when ingested.

The different factors affecting the microbial quality of shellfish is therefore analysed in a study by Carlos Campos, Ron Lee, Simon Kershaw, Owen Morgan of Cefas and John Crowther, David Kay for Centre for Research into Environment and Health (CREH).