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.
Question 1: Enlist the applications of programming and encoding in Pharmaceutical industries Explanation on what is programming and encoding in Pharmaceutical industries
difference between axon and cyton
how do we write a limerick spell?
Explain briefly Nucleic Acids (DNA & RNA)? Nucleic Acids (DNA & RNA) : Nucleic acids are the molecules that contain genetic information that is inherited, and are responsibl
Explain Avoidance of Shock in Nutritional Care? Loss of plasma proteins lead to decrease in blood volume (hypovolemia) and lowered red blood cell volume causing a potential dan
The genotype of a plant showing the dominant phenotype can be determined by : 1. Test cross 2. Dihybrid cross 3. Pedigree analysis 4. Back cross It is determined
Define beriefly about the Phytoestrogens? You may be aware of the surging interest in phytoestrogens (PE) especially in connection with osteoporosis. This section briefly discu
A microbiology student isolated a hypothetical bacterial cell that seems to quadruple every generation. Knowing that binary fission is an exponential function, derive a mathematica
Explain Precautions for capsule staining in a culture? 1. Never heat fix the smear. This is because by heating shrinkage can occur which may create a clear zone around the cell
Demonstrate the structure of mitochondria The structure of mitochondria has been examined in great detail with the aid of the electron microscope, and it is now possible to des
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