Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
How the Oxidation-reduction potential influence the spoilage of meat?
You learnt earlier that the presence or absence of oxygen and the 0-R potential of the food itself has a bearing on the type of organism which grows on a particular food. In the case of meat, after slaughter, he oxygen stored in the muscle gets reduced bringing down the oxidation reduction potential, while at the same time, it is higher at the surface of the meat. This condition is favorable to aerobic bacteria, yeasts and moulds while the internal conditions still being anaerobic, favours the growth of anaerobic bacteria. Under he anaerobic conditions, both the anaerobes and facultative anaerobes cause putrefaction. Putrefaction, as you know already, refers to the decomposition of oods due to microbial action. This is generally due to the growth of Clostridium spp. within the tissue, with the release of decomposition products like mercaptans, hydrogen sulphides, ammonia etc. The organism which is predominant in the decomposition of protein under anaerobic conditions is the Clostridium perfringens, which incidentally is a food borne disease causing organism. Under he aerobic conditions, apart .from bacteria, yeasts and moulds also grow on meat. The growth of a particular microorganism depends on temperature, moisture and other conditions. The organisms principally responsible for the spoilage of meat are bacteria of the genera Pseudomonas, Bacillus and Micrococcus. The other common bacteria include Cornybacterium, Escherichia and Aerobactel.
Explain about the Canning of Food? You must have seen the markets flooded with canned products. Can you name a few of such products? Yes the canned juices, canned aerated drink
Q. What is the etiology of cholera? The most common cause of cholera is consumption of food or drinking water that has been contaminated with the bacteria. It is important to
what are the physical requirements to become a zoologist?
about apiculture
Q. What is cross contamination? Cross contamination is the passage of micro-organisms from one person to another via any route direct or indirect.
Adsk question #Minimum 100 words accepted#saliva enzyme
Biological diversity is the new buzzword, the magic door to international funding and global travelling. We share the earth with million of other living beings. Just as we humans m
Q. Clinical Features of aortic stenosis? Patients with congenital aortic stenosis usually present in childhood or adolescence. Those with rheumatic heart disease present durin
Delimitation and Limitation: There may be many aspects of the problem that need to be explored, but it is difficult to cover all aspects in a single research study bec
Q. Texture of food product? Texture may be accessed through touch or mouth feels. When the food is placed in the mouth, the surface of the tongue and other sensitive skin react
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd