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.
Determine about the Sense of Contrast It is the ability to perceive slight changes in luminance between regions which are not separated by definite borders. This is
What are the two models that explain Mechanism of Hormone Action on their target?
Calculate the osmolarity of a solution of 5% dextrose in water (dextrose = glucose, molec. Wt. = 180).
For an individual having a genotype formed of two different alleles that condition different varieties of the same phenotypical trait, upon what will the phenotypical feature actua
topics relating research on microorganisms and their application ?
Contra Indication : It is absolutely contra indicated if their is more than trivial aortic regurgitation. Aortic aneurysm and severe aorto iliac disease are also contra indicatio
Class of Subphylum Uniramia - Chilopoda Chilopoda have the centipedes. The class contains some 2500 species that have been described so far. They inhabit both of the tropical
Define Factors related to Causing Malnutrition among CHD Patients? The various factors related to causing malnutrition among CHD patients are hypoxia (reduction in oxygen suppl
Long-term Follow-up Results : To evaluate the long-term results of surgery, one has to take into consideration the natural history, results of medical treatment and that of PTCA.
Endospores are found in prokaryotes or eukaryotes?
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