Changes Caused by Microbes in Spoilage of Meats

Bacterial fermentation of meats

“…Spoilage of vacuum-packaged meat by Clostridium spp. at relatively higher storage temperature has been reported by Ingram and Dainty (1971).…”

Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households

“…(> 6 Log CFU/cm 2 ) is accountable to the formation of sweet-rotten odour on aerobic storage of meat. Ingram and Dainty (1971) reported that off-odour is noticed when the total colony count reaches 7 Log CFU/cm 2 . However, the sensory quality of vacuum packaged meat is sometimes not proportional to the level of total colony count (Ingram, 1962).…”

Rapid method for detection of muramic acid and cadaverine as indicators of microbial load on fresh meats

“…In addition, some of the products formed during either protein or fat degradation (e.g., carboxyl-containing compounds) may be further metabolized by certain species of microbes (Alford and Pierce, 1961). The significance of various biochemical changes have been reviewed (Ingram and Dainty, 1971). They suggested that unless meat has been stored for very long periods, the structural macromolecules will not be degraded by microbes.…”

“…Salmonellae do not grow at temperatures below about 6°C (Matches and Liston, 1968;Angelotti et al, 1961) and on meat at 10°C the generation time is about lOh. Arthrobacter \s reported less frequently (Ingram and Dainty, 1971;Sutherland et al, 1975;Hanna et al, 1977). The composition of the flora will depend on the time and condition of storage.…”

“…The growth of mesophiles, particularly food-poisoning bacteria, is the major microbiological concern at higher temperatures (Ingram and Dainty, 1971).…”