The control and evaluation of spoilage *

Abstract

Methods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control. ControlIgnoring the possibility of microbial growth at the expense of meat proteins, the presence in meat of substantial amounts of low molecular weight compounds such as peptides and amino acids, of glycogen, and of a variety of metal ions and soluble phosphorus, together with a plentiful supply of water, provides an ideal environment for the growth of micro-organisms. Accordingly, organisms finding access to meat are able to grow rapidly, being limited only by such factors as temperature, redox potential and pH, factors which also influence the type of organism which will grow. The results of superficial bacterial growth are the appearance of slime on the meat usually accompanied by unpleasant odours, taints and discoloration; these last also characterize deep muscle tissue or formulated meat products in which bacteria have proliferated. It is such phenomena which constitute spoilage. The chemical nature of the compounds producing the unpleasant smells and taints is very poorly understood and what little information there is has been inferred from bacteria growing under conditions quite unlike those found in meat spoilage. a combination of the following procedures:The control of spoilage and hence the increase in storage-life of meat is effected by 1. Prevention of microbial contamination.

Idiopathic muscle necrosis in the Norway lobster, Nephrops norvegicus (L.): aetiology, pathology and progression to bacteraemia

“…Dainty (1971) concluded that a combination of three approaches could be utilized to control storage: preventing initial bacterial contamination, inactivating bacteria present or utilizing storage conditions to prevent or slow bacterial growth. For opportunistic bacterial infections resulting from a pathological consequence of stress the most important factor is good handling and storage.…”

Quality changes in vacuum packaged fresh pork

“…If the animal has been excited or starved prior to slaughter and depletes the glycogen reserve in the muscle, the ultimate pH reached will be higher than pH 5.5. The closer to neutrality the ultimate pH is, the faster the growth of microorganisms in or on the meat (Dainty, 1971;Rey et al, 1976;Patterson and Gibbs, 1977).…”

“…These results support her findings. Jaye Dainty (1971) reported that the breakdown of fats by bacteria is relatively what less offensive than the odor from the low barrier chops. Odor throughout the study was difficult to charac terize both quantitatively and qualitatively.…”

Quality changes in vacuum packaged fresh pork

“…These results support her findings. Jaye Dainty (1971) reported that the breakdown of fats by bacteria is relatively…”

“…If the animal has been excited or starved prior to slaughter and depletes the glycogen reserve in the muscle, the ultimate pH reached will be higher than pH 5.5. The closer to neutrality the ultimate pH is, the faster the growth of microorganisms in or on the meat (Dainty, 1971;Rey et al, 1976;Patterson and Gibbs, 1977). (Lechowich, 1971).…”