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.
How do the plants classify according to their photoperiodism-based flowering? According to their photoperiodism-based the flowering plants classify as long-day plants, those th
Q. Which is the kind of muscle tissue that contracts and relaxes the heart chambers? The myocardium of the heart is made of cardiac striated muscle tissue.
Many patients who are weak, fearful or shot of breath find it essential to hold tightly to the handrail while walking. If accurate aerobic information is to be obtained handrail su
Q. Show the pH range of natural honey? The pH of natural honey ranges from 3.4 to 6.1. Acidity of honey is primarily due to presence of acids such as gluconic acid, pyruvic a
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4
Define Effect of feeding method on drug availability? The form in which a drug is administered or enters the body can influence its absorption, metabolism or excretion. This be
Define Important Food Sources of Protein? The important sources of proteins in the diets of low-income groups are cereals and legumes. Meat, fish, eggs and milk are important s
Primary mediators are those, which are produced before degranulation. These primary mediators are stored in granules. Some of the primary mediators are histamine, heparin, protease
Question 1 Describe any two possible mechanisms of mutagenesis 2 Explain any five functions of Endoplasmic reticulum 3 Write short note on Ames test 4 Describe the structure an
#quetion.. what is monopolar neuron
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