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.
Define Briefly about the Manganese Toxicity? Manganese is considered least toxic of the trace minerals through oral intake. However, some people may be at a risk to develop tox
Which one of the following is used as vector for cloning genes into higher organisms ? 1. Baculovirus 2. Salmonella typhimurium 3. Rhizopus nigricans 4. Retrovirus
The cytoskeleton is a network of very little tubules and filaments spread throughout the cytoplasm of eukaryotic cells. It is made of microtubules, microfilaments and intermediate
Which of the following best describes why Okazaki fragments are not observed in PCR? A. DNA primase is used for the entire reaction therefore eliminating the production of Okaz
Define the Recommended Dietary Allowance for Thiamin (RDA)? Thiamin, as it must be clear by now, is needed mainly for the metabolism of carbohydrate, branch-chained amino aci
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4
do you think the social and cultural environment of the 18th and 19th centuries helped or hindered the study of microbiology in particular and science in general
Q. Dietary Guidelines fur hyperlipidemic patients? • Calories: to maintain ideal body weight. • Carbohydrates should constitute 55-65% of calories with emphasis on • polysacc
Run off Some of the rainfall is soaked into the soil and excess water flows over the land surface along the natural slope of the area. Run off is the main source of water for l
Insect resistant crops (IRC) Insects are a natural selection pressure so plants resistant to certain insects could have an evolutionary advantage (in natural environments)
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