The label revealed visible color responses to the pH buffers (2-11). In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. The microbial types and numbers on the meat can be affected by the pre slaughter conditions of the animals. •Fish contain comparatively high levels of proteins and other nitrogenous constituents such as amino acid, ammonia and uric acid etc. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. The contaminating bacteria on the knife soon will be […] Interestingly, meat spoilage (including poultry and fish) occurs without any significant breakdown of the primary protein structure. The type of spoilage occurring in processed meats such as hot dogs, sausage, and luncheon meats is highly dependent on how they are processed and packaged. Slime is the descriptive term which describes the massive accumulation of microbial cells on the product surface as the result of extensive growth. Evaluation of spoilage is based on a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. 0000005214 00000 n Additionally, qPCR analysis was used to detect and characterize strains of Escherichia coli. 0000006749 00000 n curvatus , in laboratory media ( Chung and Hancock, 2000 ). 0000094044 00000 n However, it takes only a minimal number of these organisms to cause disease. 0000003785 00000 n Surface-enhanced Raman spectroscopy (SERS) with subsequent chemometric evaluation was performed for the rapid and non-destructive differentiation of seven important meat-associated microorganisms, namely Brochothrix thermosphacta DSM 20171, Pseudomonas fluorescens DSM 4358, Salmonella enterica subsp. (e.g. BOLDER We use cookies to distinguish you from other users and to provide you with a better experience on our websites. • The defect caused by excessive autolysis has been called “souring” 6. The mechanism of CcpA regulation, putatively contributing to the observed similarities between glucose- and xylose-induced transcriptome responses and the absence of stringent carbon catabolite control, requires further studies. Rapid analytical methods for the quantification of spoilage indicators are needed to quantify objectively the remaining shelf life of their products. The point of spoilage may be defined by a abnormal bacterial Ievel, an unacceptable off-odour, off- flavor or appearance. [Show full abstract] minimally processed fishery products including fresh meat for retarding microbial growth and enzymatic spoilage. glucose). No significant difference in microbiological growth parameters was observed for fresh poultry stored under an argon-enriched atmosphere in comparison with nitrogen, except the B. thermosphacta stored under 82% argon. 0000005486 00000 n If the color of meat and poultry changes while frozen, is it safe? 3. During the application in minced beef, the label was bright red on the 1st day of storage at 4 ºC. Cluster analyses of judgements revealed that the overall acceptability of beef depends more on tenderness; in the case of lamb, it is determined more by flavour. Even so, the meat industry needs rapid, objective analytical methods for the quantification of spoilage indicators to determine the type of processing needed for their raw material and to predict the remaining shelf life of their products. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established. 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