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.
Q. What is hypercholeslerolaemia? Cholesterol: It is a natural component of foods such as mutton, pork, ham, sausages, lamb, chicken, eggs (yellow), whole milk, cheese, ice-cre
how to make a assignment on recent research on marine microbiology
Q. What is an antigen? Antigen is any substance, infectious or particle agent recognized as foreign to the body. The contact of the antigen with the body promotes a defense rea
Gene repressor proteins which inhibit the transcription of particular genes in eukaryotes also exist. They may act by binding either to control parts within the promoter region nea
VERTEBR A T E HEART Heart = Cardia. Most important organ of body. Main function is to pump the blood. Study of heart is cardiology. In heart auricles and ventricles pr
Explain about Riboflavin Aqueous solution shows a pronounced green-yellow fluorescence, which is maximal at a pH of about, 6-7 and disappears upon the addition of acids and al
Aeolian Wind transported materials constitute this category. This can be further divided into dunes or loess. Dunes are found in thr& types of situations. Fitly, these may occu
Explain the chemical properties of milk Autoclaving milk, wherein temperature of around 121 o C is achieved, causes browning. The brown colour is due to the heat effecting an i
Q. Explain about types of Insulin? Three types of Insulin is available. The type varies in how quickly it starts working (lowering blood glucose), time of peak activity (when t
Which term is used to describe organisms that live on or in the bottom of an ocean or lake. Such organisms can be found anywhere from the shoreline to greatest ocean depths? a)
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