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 what is a terrestrial organism? Ans) 'Terra' is the Latin word for earth. Thus, an animal that lives on the surface of the earth is known as terrestrial. This is the si
Define the term -Aqueous Movement and Outflow There are two movements of the aqueous humour that occur-thermal flow and bulk flow. Thermal flow is, an internal circulation of
Q. What is biological control? The Biological control is a natural method to control the size of microorganism, animal or plant populations. The Biological control is based on
significance of amoebozoa
Q. How DNA-RNA hybridization occurs Both DNA and RNA are able to form hybrids in solution with other RNA or DNA molecules which have complementary base pairing. Double-stranded
Provide a link to the graph, describe the variables, and interpret the meaning of the graph
The epidemiology of acute rheumatic fever (ARF) is closely connected with that of group-A beta haemolytic streptococcal pharyngitis, both have a maximum incidence in the age group
Mr. Smith is a 72 year male diagnosed with hypertension. Along with hypertension, Mr. Smith has been diagnosed with right-sided heart failure. The following are his list of medic
Define Rheology and syneresis Rheology: the science of the deformation and flow of matter. It is the branch of physics concerned with the flow and change of shape of matter,
Define the Types of Canned Foods? 1. Some foods form convection currents when being heated inside a can and so are heated faster since self-mixing - as foods become more visco
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