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 are the common contraindications of the contraceptive pills? There are medical reports associating the use of contraceptive pills with vomiting, headaches, vertigo, nau
Normal 0 false false false EN-IN X-NONE X-NONE MicrosoftInternetExplorer4
Q. Explain about Peptic Ulcer? Peptic ulcers are one of the more serious forms of gastrointestinal disorders of the gastrointestinal tract particularly the stomach. The prevale
Q. Determine the sucrose content in a sample of honey? This activity will help you to: • estimate the non-reducing sugars and total sugars in a sample of honey, • check t
What are persistent organic pollutants (POPs)? POPs, or persistent organic pollutants, are toxic substances formed from organic compounds. POPs are made in several industrial p
Q. What are the cytochromes? Cytochromes are proteins of the interior mitochondrial membrane that are specialized in electron transfer and participate in the respiratory chain.
Proteins of Animal Origin - Fish Fish: The edible portion is skeletal muscles of the body. Even though the skeletal muscles of different animals are basically similar, fish spe
Essential Features of Health Educator The health'educator should: be confident about the subject matter, be able to converse skillfully in the language which is un
In animals, some of bacteria and fungi, and the first step in tetrapyrrole synthesis is the condensation of the amino acid glycine with succinyl CoA (an intermediate of the citri
Q. What is the ecological importance of fungi? Fungi are decomposers and heterotrophs they break down dead beings and they actively participate in the recycling of organic mate
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