Oxidation-reduction potential, Biology

Assignment Help:

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.


Related Discussions:- Oxidation-reduction potential

Explain in detail about gene therapy, Explain in detail about Gene therapy ...

Explain in detail about Gene therapy Gene therapy technology as a whole has yet to be proven and it's meeting a number of stumbling blocks, so may have little impact (low succe

Definition of consciousness, Q. Definition of Consciousness? Consciousn...

Q. Definition of Consciousness? Consciousness is a phenomenon that is shared by nearly all people. It cannot be directly seen or touched. Yet it is real enough to most people.

Colibacillosis of poultry, Colibacillosis of poultry Colibacillosis is...

Colibacillosis of poultry Colibacillosis is an important disease among poultry, especially among broiler chicks aged 6-9 weeks and less frequently of young chicks during first

Theory of natural selection or darwinism, THEORY OF NATURAL SELECTION OR DA...

THEORY OF NATURAL SELECTION OR DARWINISM Theory of CharIes Darwin (1809 - 1882) about evolution marks the beginning of an era in understanding of evolution. At the age

What are the two main classes into which fishes are divided, What are the t...

What are the two main classes into which fishes are divided? Fishes are separated into two main classes: chondrichthyes, fishes with cartilaginous skeletons (sharks, rays, dog-

Describe why the bile acids are much better suited, All of the following il...

All of the following illustrate why the bile acids are much better suited then cholesterol for use as emulsification agents for fats except: -cholesterol contains a hydroxyl gro

Explain about the spinal trauma, Explain about the Spinal Trauma? Spina...

Explain about the Spinal Trauma? Spinal trauma or spinal cord injury, commonly clue to accidents, fills, sports injury can result in serious disabling consequences. The spinal

Measuring biodiversity, Conservation and management of biodiversity require...

Conservation and management of biodiversity require measurement of biodiversity because it is important to make choices about "what, where, and how" to conserve. Measurement can be

Why body composition assessment is done in sports & exercise, Why Body comp...

Why Body composition assessment is done in sports and exercise? Body composition assessment is generally done in sports and exercise for the following reasons: 1) It can ser

Byproducts of low digestibility and low nitrogen, Byproducts of low digesti...

Byproducts of low digestibility and low nitrogen Straws, husks, pods and haulms are the byproducts of this category. Very often the nitrogen content in these byproducts is so l

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

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!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd