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.
Phytochrome - Floral Induction Phytochrome a pigment that exists in two different inter convertible forms was discovered by Hendricks and Borthwrick et. al. and was chemically
Explain the Bioavailability of Vitamin D? The nutritional availability of vitamin D is less significant because it can be endogenously produced and retained for long periods by
How can we control the disease Cholera Control: Individuals infected with cholera require oral rehydration therapy with NaCl plus sucrose, sodium bicarbonate and potassium ch
In During translation, the series of an mRNA molecule is examined from its 5' end by ribosomes that then synthesize an appropriate polypeptide. Together in prokaryotes and in eukar
Q. Is water a non-polar or a polar molecule? What is the consequence of that characteristic for the function of water as solvent? Water is made of two atoms of hydrogen attache
Define Types of Root Canal Perforations According to the time of treatment According to the time of treatment in relation to occurrence: Fresh perforation: treated immed
A calico female has a litter of kitten which includes several calico females a yellow male a couple of yellow females and two black males what is the likely color of the father and
Post removal Technique using PRS kit -Transmetal efficiently doming the post head . -Select suitable sized trephine . -Place drop of RC prep on the post head as lubrican
These mycotoxins are structurally and biologically related to the aflatoxins, and like the latter, they cause hepatocarcinogenic activity in animals. Among the organisms that prod
Explain what is Mortality in coronaw artery disease ? Marked prematurity and extensive atherosclerosis leads to markedly higher mortality in young Asian Indians compared to oth
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