Oxidation-reduction potential, Biology

Assignment Help:

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.


Related Discussions:- Oxidation-reduction potential

Define the term- species, What is a species? A species is a set of livi...

What is a species? A species is a set of living beings able to cross between themselves generating fertile offspring. This concept though does not apply to individuals of ex

#title., poor metabolism phenotype will have

poor metabolism phenotype will have

Explain amylose, Amylose Amylose molecules have molecular weights rangi...

Amylose Amylose molecules have molecular weights ranging from 10 4 -20 6 . Amylose can form an extended shape (hydrodynamic radius 7-22 nm) but generally tends to wind up into

Explain the resorbable barriers - root perforation, Explain the Resorbable ...

Explain the Resorbable Barriers - Root Perforation It is successfully control internal bleeding through cronal access It is intended to forced in the bone, not left wi

What are the functions of the cytoskeleton, As the name shows, the cytoskel...

As the name shows, the cytoskeleton is responsible for the supporting of the normal shape of the cell; it also acts as a facilitator for substance transport across the cell and for

Define use of soy protein concentrates in bakery products, Define Use of So...

Define Use of Soy Protein Concentrates in Bakery Products? Unlesss higher protein fortification levels are necessary, there is no special reason for using soy protein concentra

Explain the corpus callosum, Right-handed adult patient X with a complete t...

Right-handed adult patient X with a complete transection of the corpus callosum is presented with a simple written question in X's right visual field. A barrier is positioned so th

Explain clinical manifestations of cardiomyopathy, Q. Explain Clinical Mani...

Q. Explain Clinical Manifestations of cardiomyopathy? 1) Asymptomatic, when the diagnosis is made by 2D Echocardiography. 2) Enlargement of LV. Apex is shifted down and out.

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

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!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd