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 the Minimum Requirement of nutritional needs? Minimum nutrient requirement is defined as the 'lowest amount of the nutrient ji-om the diet that will prevent clinically
what is the scientific name of ameoba
What is Barfoed's test and its principle? This test is a specific test for monosaccharides. Principle This test is also a copper reduction test but differs from Fehling
Q. Pathophysiology of aortic regurgitation? Left ventricle responds to chronic aortic regurgitation by chamber dilatation and an increase in its compliance so that end diastoli
right classification of protozoa up to class
Describe in brief about retina The retina is a highly complex layer of nervous tissue. The photoreceptors are rods and cones for scotopic and photopic vision respectively. The
occurrence of e.coli 0157:H7 on vegetables
how does respiration in animals occur? what is respiration? what are the common types of respiration?
Concomitant or Non-Paralytic Squnit This type of squint usually occurs when there is an obstacle in the sensory pathway of binocular reflex such as refractive errors, opacities
The next step in the nitrogen cycle is the assimilation of inorganic nitrogen in the type of ammonia into organic nitrogen-having compounds. Total organisms assimilate ammonia by
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