Effect of posttransportation grazing on the physiological condition and meat quality traits of Black Bengal goats

Salahuddin,; Azad, Abul Kalam; Das, Shonkor Kumar; Hossain, Md. Altaf; Hasan, Nahid; Hiramatsu, Kohzy

doi:10.1111/asj.13150

Cited by 5 publications

(1 citation statement)

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“…Therefore, meat at pH6.0-6.2 will spoil faster than meat at pH 5.2-5.4. The ultimate pH remains higher (>6.0) in meat of stress-exposed animals than the normal value (5.6) in a non-stressed animal due to the earlier completion of rigor mortis (Salahuddin et al, 2019). Under low pH slows the growth of bacteria grown outside their optimal pH range by slowing down the functioning of the enzyme systems and the transport of nutrients into the microbial cells.…”

Section: Phmentioning

confidence: 99%

Meat microbiota: A conceptual review

Azad¹,

Mm²,

Hashem³

2022

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Changing life style and food habit increase concern about meat and meat products serving as vehicles of food-borne cluster of micro-organisms. Major and highly publicized outbreaks of food-borne disease have been associated with consumption of contaminated meat and have led to increased interest in meat safety among public health agencies, regulatory authorities, researchers, industry and consumers. Thus, authorities in most developed countries have established regulatory requirements aimed at improving the hygienic status of the meat supply. Characteristics of meats, types and sources of microbiota, the main factors governing microbial proliferation and their detrimental effects, prevention measures to spoilage meat and meat products, and finally the reference values for different counting methods are needed to establish regulatory initiatives. Thus, the present review will discuss each and every point of the above.

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Section: Phmentioning

confidence: 99%