Spoilage of meat and meat products pdf

Bacterial spoilage of meat and cured meat products sciencedirect. It is estimated that 2% to 4% of this meat is lost as a result of poultry spoilage. Pdf microbiological and hygienic quality of meat and. As the numbers of pseudomonads reach around 100 million per g at the meat surface, they produce a putrid odour and slime forms. However, the most common cause of meat spoilage is the presence of microorganisms and their metabolites. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour offflavours, discolouration, gas production, slime production. The fsis food safety and security guidelines for the transportation and distribution of meat, poultry, and egg products are designed to aid those handling food products during transportation and storage. A large number of the products, prepared from the meat of food animals, are consumed worldwide. In this article we will discuss about the reason for the spoilage of canned foods, explained with the help of suitable diagrams.

If you continue browsing the site, you agree to the use of cookies on this website. 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. Describe sources of microbes in meat and poultry products. Microbiology of meat meat is easily spoiled by microorganisms because it contains a lot of nutrient, growth factors etc. 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. Canned products such as soups or stews should remain on the pantry shelf until opens, but once the thermal seal has been broken, the cans contents should be refrigerated. 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. 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. This practice is similar to adding yeast to flour mixtures to produce bread.

Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. Delaying the spoilage of fresh and processed meats iowa state. Meat and meat products food and agriculture organization. Like other meat products, this occurs on the surface and is caused by the buildup of cells of yeasts, lactobacilli, enterococci or brochothrix thermosphacta. Spoilage and preservation of food encyclopedia of life. Explain the composition of gelatin and its properties. Meat, poultry, and egg products unted states department of agrcuture food safety and inspecton servce. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. If a canned food contains viable microorganisms capable of growing in the product at ambient temperatures, then it will spoil. Classification flesh foods usually are categorized as meat, poultry, or fish.

The breakdown of fat, protein and carbohydrates of. Spoilage of meat products occurs generally in three types. This may be achieved 1 by excluding or removing microorganisms. Nov, 2009 understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Scenario of food spoilage worldwide the issue of food losses is of high importance in the efforts to combat hunger, raise income and improve food. It is concluded that microbial load of raw meat from abattoirs and retail shops in lahore is high which insinuates its possible role in spoilage and foodborne illnesses. Contamination and spoilage of meat and meat products free download as word doc.

Extended refrigeration may have the growth of pseudomonas, acinetobacter, moraxella and causes spoilage of fresh meat. These meat products should be refrigerated in their original packaging. Fundamental food microbiology usda food safety and. The important contamination comes from external source during bleeding, handling and processing. Meat is also very much susceptible to spoilage due to chemical and enzymatic. Meat and poultry spoilage of cooked meat and meat products. The shelflife depends on the numbers and types of microorganisms mainly bacteria that are initially present and. Safety of meat and processed meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product to achieve this goal, the editor uses five approaches. Safety of meat and meat products glossary bibliography biographical sketch summary among mammalian species, the meats consumed by humans are primarily from cattle, pigs, and sheep. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Overlap of spoilageassociated microbiota between meat and. Spoilage coverage perishable farm personal property this endorsement modifies insurance provided under the following.

Lawries meat science, eighth edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. Introduction meat, an excellent source of protein in human. Like all fermented foods, the production of high quality products depends largely on the microbiological quality of the raw ingredients. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. Apr 22, 2016 meat spoilage results in the development of off. Bacterial spoilage of meat and cured meat products. Meat spoilage the shelflife of meat and meat products is the storage time until spoilage. 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. The archaeological record shows evidence of animal protein consumption as early as 12,500 bc mann, 2005.

Explain the methods of meat cookery and the rationale for using each. The presence of microorganisms on the surface of cut meat and meat products determines meat spoilage upon their interaction and growth under optimal conditions 2, 8. Cured and smoked meat, including luncheon meat and canned hams, are less perishable than fresh meats. Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited cambridge, england iii. In cooked meat products, histamine values ranged from 025 to. When chilled meat is stored in air, spoilage is mainly due to the growth and metabolism of pseudomonas bacteria. Pre slaughter handling of livestock and post slaughter handling of meat play an important part in deterioration of meat quality. Molds of many genera may reach the surfaces of meats and grow there. Causes of loss form farm property farm property farm personal property coverage form farm property other farm provisions form additional coverages, conditions, definitions schedule insured location no. China, the leading importer, may cut its purchases by as much as 7.

Bacterial spoilage of meat products and cured meat sciencedirect. Activeintelligent packaging for meat industry free download as powerpoint presentation. 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. Meat quality evaluation starts with the quality control of raw meat obtained after slaughtering. Meat spoilage mechanisms and preservation techniques science. Meat and poultry j spoilage of cooked meat and meat products case of poultry products, the targets include c. 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 the volume trade in poultry meat has doubled over the past decade, growth slowed in. Processed meat products, although in some regions still in their. Spoilage of milk and milk products simplynotes simplynotes.

Meat spoilage mechanisms and preservation techniques. The intestinal tract and the skin of the animal are the main sources of these microorganisms. The point of spoilage may be defined by a abnormal bacterial ievel, an unacceptable offodour, off flavor or appearance. Modern concept and detection of spoilage in meat and meat. Departnent of agriculture concerning salmonella in red meats and their products. Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. Meat and meat products provide excellent growth media for a variety of microflora bacteria, yeasts, and molds some of which are pathogens jay et al. Microbial spoilage of eggs penetration of microorganisms through the egg shell and shell membranes colonisation of microorganisms on the shell membrane overpowering the antibacterial factors present in the albumen 9. Sporeforming thermophiles are also of concern if the food is stored at high temperatures. Although there are many different types of meat, the main bacterial populations involved in spoilage are common. Nychas a a laboratory of microbiology and biotechnology of foods, department of food science and technology, agricultural university of athens, athens gr. Extremely perishable meat provides favorable growth condition for various microorganisms.

Meat includes all red meats from animal sources, although. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and bse material that can be present either in meat or its derived. Organisms may be present as a result of an inadequate heat process. Microbiology of meat meat and microbes discover food tech. In this article we will discuss about the microbial contamination of meats. Show full abstract minimally processed fishery products including fresh meat for retarding microbial growth and enzymatic spoilage. Multivariate meat and poultry j spoilage of meat analysis involves the statistical analysis of data for several variable components and qualities of meat. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the inte. Pdf microbiological and hygienic quality of meat and meat. Souring or acid formation is the main type of milk spoilage. Spoilage of meat and meat products food microbiology.

Pseudomonas as a spoilage organism murray brown labs. If meat and meat products are not processed appropriately, they will. The problem of spoilage of meat by microorganisms is less today than many years ago. Lactic acid bacteria chiefly of the genera lactobacillus, leuconostoc, streptococcus, brevibacterium and pediococcus are present in most meats, fresh or cured and. The product defects depends on the specific species and number of microorganisms involved in pre and post technological processing. Food science meat technology microbiology of food tags.

Food spoilage and general principles underlying spoilage of food intrinsic parameters extrinsic parameters microbial spoilage of foods spoilage of fresh and readytoeat meat products spoilage of milk and milk products spoilage of fruits and vegetables spoilage of canned foods major food borne infections intoxications caused by bacteria. Muscles of healthy animals do not contain any bacteria or fungi but as soon as animals are slaughtered, meat is exposed to contaminants and good sanitation practices are essential to produce high quality meats. Microorganism for soil, water and manure make up the dominant flora of meat. The limits involve both spoilage and pathogenic microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. While meat products enter the food chain as sterile muscle tissue, they are mostly free of contaminants and spoilage or pathogenic organisms gill, 1992. Microorgaisms cause changes in primary characteristics and properties of milk and milk products. Box 504, s244 24 kavlinge, sweden htfo nutrition and food research, p. Understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Humankind has consumed animal protein since the dawn of its existence. Meat is a nutritious, proteinrich food which is highly perishable and has a short shelflife unless preservation methods are used.

The number of spoilage organisms on meat just after slaughter is. Spoilage microbiota associated to the storage of raw meat in different conditions agapi i. List important pathogens of concern in meat and poultry products. Despite the hurdles that have to be overcome in the near future, active packaging and intelligent packaging will be a technical tool in the market with a high potential, covering both more transparent communication to consumers and the need for the retail and. Sporeforming thermophiles are also of concern if the food. Meat spoilage can develop as a result of a wide variety of factors, such as improper handling, exposure to air and high temperature, and other conditions that initiate adverse chemical reactions or result in microbial contamination. The second step is the estimation of the quality of cooked meat. Explain fundamental methods of controlling microbial contamination of meat. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. Table 2 does not include the position statement by the consumer and marketing service of the u. 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.

The various equipments, grinders, sausage stuffers, casing, and ingredients in special products e. Spoilage of canned foods with diagram microbiology. Describe basic mechanisms and indications of microbial food spoilage. Describe how certain microbes are used in food preservation. Defects and spoilage of fermented meats fermented foods. Microbial spoilage of meat and poultry products presented by. A multivariate analytical approach to associate meat spoilage with microbiological and physicochemical parameters might allow for more accurate assessment of the spoilage status.

Washing the slime off with hot water can restore the product quality. Students acquire knowledge of the use of physical, chemical and biological methods of preserving meat and meat products as strategically important foodstuffs. Microbial ecology and spoilage of poultry meat and poultry. Both amines were detected in all samples, but concentrations varied greatly. Yeast spoilage is favored in products with low ph, generally 5. Mostly these changes are related to smell, flavor or consistency. Pre slaughter handling of livestock and post slaughter handling of meat play an important part in deterioration. Meat and poultry spoilage of meat pdf free download. What is spoilage spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Contamination and spoilage of meat and meat products scribd. There are three main mechanisms for meat and meat products spoilage after slaughtering and during processing and storage. Major causes of meat spoilage and preservation techniques. Despite their relevance as sso in aquatic food products, some species are also involved in the deterioration of meat and poultry. The main causes of meat and meat products spoilage after slaughtering and during processing and storage are.

Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. Microbiological spoilage of meat and poultry products. Pdf meat spoilage mechanisms and preservation techniques. Cleanliness in the slaugh tering and dressing of animals at slaughter plants has im proved. Meat is a veritable playground for bacteria and fungi and can pose a food safety concern if not properly handled. Microbiological spoilage of foods and beverages is caused by a wide variety of bacteria, molds and yeasts. Course contents theoretical instruction basic principles of meat preservation.