Spoilage of meat and meat products pdf free

A large number of the products, prepared from the meat of food. Panagou from the laboratory of microbiology and biotechnology of foods. This chapter highlights fungal spoilage, including the fact that it deals mostly with plantbased food products. According to mintel research, the share of meat free new products carrying a veganno animal ingredients claim nearly doubled between 201417. Decreasing moisture and increas ing salt concentration inhibit the growth of microorganisms. Certain species of bacteria multiply easily on fresh meat thanks to its chemical composition, favourable water activity a w value and ph value.

Among poultry meat products, chicken carcasses, cuts, and processed products are the most consumed 75% of total poultry meat followed by turkey 25% and, to a lesser extent, duck. Meat spoilage is characterized by the appearance of off odors and slime, which are manifest when surface loads exceed 10 7 cfucm 2. There are three main mechanisms for meat and meat products spoilage after slaughtering and during processing and storage. For red meats, highoxygen map systems utilize atmospheres containing approximately 20% to 30% carbon dioxide, 60% to 80% oxygen, and up to 20% nitrogen. In the present study, the spoilage flora of a sliced cooked cured meat product was studied to determine the specific spoilage organism sso. Contamination and spoilage of meat and meat products free download as word doc. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Bacteria associated with meat spoilage produce unattractive odours and flavours, dis. Autoxidation of lipids and the production of free radicals are natural processes which. Rapid detection of meat spoilage by measuring volatile. This study was conducted on 140 random samples of fresh beef and meat products viz. Autoxidation of lipids and the production of free radicals are natural processes. A large diversity of meat products exist on the market that are dedicated to human consumption.

Describe sources of microbes in meat and poultry products. Introduction to the microbiology of food processing. Spoilage microbiota associated to the storage of raw meat in different conditions agapi i. Meat spoilage methods for controlling and assessing spoilage. Pdf prevalence of some foodborne microorganisms in meat and. 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. Overall very little of meat production is scientifically produced, processed and packaged as branded products. Meat will putrefy mainly due to pseudomonas and aeromonas type. 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. The present chapter aims at i providing an overview of current knowledge on the microbial ecology of fresh and processed meat products and the range of microorganisms involved in different types of spoilage. Like all fermented foods, the production of high quality products depends largely on the microbiological quality of the raw ingredients. 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. Historical background the salting and smoking of meat was an ancient practice even before the birth of christ.

However, other studies have shown that tvbn and free fatty acids were unsuitable indicators of acceptability of beef for consumption. Meat and poultry j spoilage of cooked meat and meat products case of poultry products, the targets include c. As november kicks off world vegan month, latest research from mintel reveals a surge in vegan claims in the uk meat free foods market. Consumer risks from meat products hazards associated with the consumption of meat and meat products arise mainly from the possible presence of pathogens on meat.

Toldra has edited andor authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including handbook of fermented meat and poultry, advances in food diagnostics and drycured meat pr. It is estimated that 2% to 4% of this meat is lost as a result of poultry spoilage. Pdf spoilage of meat has remained a serious challenge in developing countries. Meat is a foodstuff that can be spoiled extremely quickly. Apr 09, 2015 meat spoilage raw meat is subject to change by its own enzymes and microbial action and its fat may be oxidized chemically. This book covers application of food microbiology principles into food preservation and processing. Figure 6 gives the production of meat and meat products. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered.

Meat is a veritable playground for bacteria and fungi and can pose a food safety concern if not properly handled. In the early days of canning, the meat products were heated in an open water bath. Spoilage of cooked meat and meat products research pdf free. If a surface measurement is taken, ensure that the electrode has good contact with the product surface. 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. While these spoiling microorganisms are not acceptable in raw meat and meat products, certain types of fermentative microorganisms, especially the lab, either exist in raw meat naturally natural micro flora or added by producers, are used for the production of. Since meat products are heated to a temperature of6575, most vegetative cells are killed and postheat treatment recontamination determines the shelflife. Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. Meat and poultry spoilage of meat pdf free download. 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. The slime is due to the accumulation of bacterial cells. Apr 22, 2016 features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative. Spoilage of meat products occurs generally in three types.

Common defects in meat products and causal bacteria. 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. Spoilage of canned foods with diagram microbiology. Salt is used to preserve meat by penetrating into the tissue and drawing out moisture. Sensory deviations in meat offodour begin to appear when the. 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. 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. Overlap of spoilageassociated microbiota between meat and.

Growth kinetics of meat specific microorganisms i meat specific spoilage microorganisms. Only 10% of the bacteria initially present are able to grow at refrigeration temperatures, and the fraction causing spoilage is even lower. Pse meat has a ph lower than normal and processing is essential fao, 1991. This practice is similar to adding yeast to flour mixtures to produce bread. The initial mesophilic bacterial count on meat and cooked meat products is about 102103 cfu cm2 or gram, consisting of a large variety of species mel et al. Meat is among the most perishable foods and a favorable. Public health significance lies in their toxic effects associated with high levels in meat and meat products.

In this instance however, the storage was much longer and studied meat vacuumcontinued on page 25 microbial and chemical markers of meat spoilage 0. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Interestingly, meat spoilage including poultry and fish occurs without any significant breakdown of the primary protein. Meat can originate from various birds mainly chicken, turkey, ducks, etc. Meat intransit from the place of purchase, or left to thaw at room temperature, invites the growth of spoilage organisms. The spoilage of food and presence of food poisoning organisms in food are very important from. The contaminating bacteria on the knife soon will be. Meat spoilage mechanisms and preservation techniques. 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. Meat is a nutritious, proteinrich food which is highly perishable and has a short shelflife unless preservation methods are used. 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, according to a study by george john e. 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. Spoilage of meat and meat products food microbiology.

Special forms of spoilage which adversely affect the meat 62. Lactic acid bacteria lab growth data from combase for different. While meat products enter the food chain as sterile muscle tissue, they are mostly free of contaminants and spoilage or pathogenic organisms gill, 1992. These early processed meat products were prepared for one purpose, their preservation. Explain the methods of meat cookery and the rationale for using each. This growing profile of vegan foods is reflected by the fact that in 2017, more than half 52% of new product launches. Beef, pork, poultry, unknown type of meat and also for. The elevated oxygen concentration enhances the bright red meat color and the elevated carbon dioxide concentration inhibits the growth of aerobic spoilage microorganisms. Spoilage under anaerobic conditions facultative and anaerobic bacteria can able to grow within the meat under anaerobic conditions and cause spoilage.

Lactobacillus sake forms the largest group in radurised well. During storage, environmental factors such as temperature, gaseous atmosphere, ph. Meat and meat products food and agriculture organization. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The triple helix swells if exposed to a sour medium for a prolonged period of time and absorbs, or holds, water during this process of swelling.

This preserving action allows the meat to be stored with reduced threat of spoilage. Biogenic amines are antinutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. During storage, environmental factors such as temperature, gaseous atmosphere, ph and nacl will select for certain bacteria and affect their growth rate and activity. Microbiological spoilage and contaminatio n of vacuum. Delaying the spoilage of fresh and processed meats iowa state. The total viable count of bacteria tvc expressed as organismscm 2 or as organismsg on fresh meat or a meat product sets a limit to its shelflife. Pdf meat spoilage mechanisms and preservation techniques. Bacillaceae, enterobacteriaceae, lactobacillus, pediococcus, and streptococcus. In the later processing steps of the fresh meat chain i.

Microbiological spoilage of meat and poultry products. Jun 26, 2018 spoilage is also influenced by temperature not only air but temperature has an important influence on the type of spoilage to be expected in meat. Pdf development of a predictive model for spoilage of. Extremely perishable meat provides favorable growth condition for various microorganisms. Meat processing meat processing preservation and storage. Describe basic mechanisms and indications of microbial food spoilage.

The concentration of glucose in meat with a normal ph value ranges from 100 to 1 000. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. Guidelines for slaughtering, meat cutting and further. Autolysis changes include some proteolytic action on muscle and connective tissue and slight hydrolysis of fats. They are found widely in varying concentrations in meat and meat products. Bacterial spoilage of meat and cured meat products. Nov, 2009 understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Major causes of meat spoilage and preservation techniques. 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.

Pre slaughter handling of livestock and post slaughter handling of meat play an important part in deterioration of meat quality. Instead, the bacterial population will consist mainly of lactic acid bacteria. My doctor told me that i am no longer diabetic, that i am free of diabetes and that i can stop all the medications. Meat is mostly subjected to deterioration by the growth of several microorganisms. Temperatures, ph, aw and gas conditions kind of meats. Fungi are the main degraders of the sturdy plant single cause of food spoilage is invasion by microorganisms such as moulds, yeast households, the priority is clearly to have access to food products that are freezing, fruits, heat treatment, meat, meat products, microbiology of. The physicochemical changes of the product during its storage in a temperature range of 0 to 12. Show full abstract minimally processed fishery products including fresh meat for retarding microbial growth and enzymatic spoilage. If meat is not going to be used within a few days after purchase, it should be frozen as soon as. Usdafsis microbiology laboratory guidebook 3rd edition1998. Defects and spoilage of fermented meats fermented foods.

Identify the pigments in meat and the changes that occur during heating and cutting. Meat will spoil with tvc at 10 6 cm 2 because of offodours. Contamination and spoilage of meat and meat products scribd. This could be caused by formic, acetic, butyric, propionic and higher fatty acids, or other organic acids such as acetic or succinic acid. A detailed technical report discusses microbiological aspects of bacteria in meat and meat products. Biogenic amines are formed by decarboxylation of amino acids during manufacturing and storage periods of sausage through the action of substrate. The important contamination comes from external source during bleeding, handling and processing. List important pathogens of concern in meat and poultry products. Facultative and anaerobic bacteria are able to grow within the meat under anaerobic conditions and cause spoilage. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. Microbiological and chemical quality of ground beef. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. Myoglobin and related compounds discuss the factors determining meat quality.

Box 504, s244 24 kavlinge, sweden htfo nutrition and food research, p. Game meat fermented products food safety aspects 58 peter paulsen, kashif nauman, friedrich bauer, alessandra avagnina and frans j. Meat processing preservation and storage britannica. Meat curing is the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product.

Identify meat cuts, grades, and the marketing process. Usually ships within 5 days food preservation is a method of maintaining foods at a desired level of properties or nature for. 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. Defects of fermented meats can occur before, during, or after manufacturing. Souring it imparts sour taste to meat due to acids such as formic, propionic, acetic etc. Canned meat has remained edible for 114 years drummond and macara, 1938. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. China, the leading importer, may cut its purchases by as much as 7. Meat spoilage mechanisms and preservation techniques science.

The breakdown of fat, protein and carbohydrates of meat results in the development of offodors, offflavor and slim formation which make the meat objectionable for human consumption. Explain fundamental methods of controlling microbial contamination of meat. In france, 60% of the chicken meat is sold as fresh cuts 2, often stored under various modified atmosphere packaging map 4. However, many undesirable changes of the products can occur during refrigeration due to microbial growth and lipid oxidation, which give rise to quality reduction, meat spoilage, and economic loss. Biogenic amines in meat and meat products and its public. Elsevier international journal of food microbiology 33 1996 103120 international journal of food microbiology bacterial spoilage of meat and cured meat products elisabeth borch1, marielouise kantmuermans, ylva blixf swedish meat research institute, p. Pdf microbiological and hygienic quality of meat and meat products. Less than 1% of meat is processed into valueadded products like sausages, ham, bacon, luncheon meat, kababs meat balls etc. Sporeforming thermophiles are also of concern if the food is stored at high temperatures. Their numbers soon reach levels that cause sensory deviations and lead finally to spoilage of the meat doulgeraki et al. Understanding spoilage microbial community and spoilage. Nychas a a laboratory of microbiology and biotechnology of foods, department of food science and technology, agricultural university of athens, athens gr. In this article we will discuss about the microbial contamination of meats. Although pathogenic bacteria are not a part of the spoilage association as such, their occurrence in the microbiota is possible because of their presence on the raw meat or their.