Meat Preservation: Preventing Losses and Assuring Safety by Robert G. Cassens

By Robert G. Cassens

Meat protection is written as an built-in and all-encompassing textual content that incorporates old facets and developments, dialogue of easy historical past info, the evaluate and standing of suggestions and approaches, and coverings of strength destiny advancements. The latter are really vital simply because in keeping with shopper wants, there's a certain pattern constructing to supply and marketplace meat and meat items which have been subjected to a lesser measure of protection, but seem to be clean and extra healthy. this day, there's an excessive curiosity to supply the most secure meat attainable. The overriding topic of Meat maintenance, offers the knowledge of the technology of meat and dialogue for utilizing identified applied sciences to accomplish the aim of secure meat of top quality. Prof. Cassens has accrued info at the renovation of meat from many resources, and arranged the fabric of this crucial topic in a hugely readable shape. right protection of meat is necessary to avoid monetary loss because of spoilage, and to avoid the transmission of foodborne ailment. To make the textual content move easily, references should not brought up at once, yet are given as normal resources. Meat protection could be valuable for undergraduates, and likewise precious to employees and researchers in meat and animal technology, foodstuff scientists and technologists, and a person drawn to the upkeep of meat and meat items.

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C. ) University of Wisconsin Press, Madison, WI. Reproduced by permission of the University of Wisconsin Press. 28 MEAT PRESERVATION The changes discussed above are completed relatively quickly postmortem. Rigor mortis in beef occurs in 10 to 12 hours. In pork it takes 2 to 6 hours and has a quicker time course still in poultry. Rigor mortis is associated with a stiffening or hardening of the muscle, and so-called resolution of rigor is a softening or relaxation. Postmortem changes have considerable variation in rate and extent, have species characteristics and may be influenced by both pre- and post-mortem conditions.

In meat under ideal conditions, it is possible (but not usual) to have a bacterial 48 MEAT PRESERVATION generation time of only 20 to 30 minutes, so enormous numbers of microorganisms can arise in a relatively short time. Although it seems that the microbial population will continue to increase to infinity, it should be recognized that microbial growth will stop once nutrients are depleted and toxic waste products and metabolites build up to certain levels. In simplest terms, there is at the outset a lag phase in which there is no change in microbial numbers.

OXIDATION Oxidation of fat results in characteristic odors or flavors denoted as stale or rancid. It is a significant problem with fat-containing foods. A complex mixture of reaction intermediates or compounds is produced and the presence of these may be fleeting, making quantification and study difficult. The end products of oxidation are, however, readily apparent to the consumer. The extent to which oxidation occurs in meat depends on two factors-its composition and the conditions to which it is exposed.

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