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.
Describe the respiratory organ in pila
Effect on Microbial Growth and Activity Bacteria require higher aw for growth than fungi. Gram-negative bacteria have higher requirements than gram positives. Most spoilage ba
Q. Explain Nutritive and Non-Nutritive Sweeteners? Nutritive Sweeteners: We know some sweeteners like glucose, honey, molasses, fruit juice, dextrose, maltose, mannitol, sorbit
TYPE S - There are present three types of muscle fibres: 1. Striped or striated or skeletal or voluntary muscles. 2. Unstriped or non-striated o
Explain the Combating drug-resistant diseases? The growth of drug-resistant strains of disease-causing bacteria threatens the current effectiveness of cheap antibiotics. This i
State the Layers of retina The retina is coil~posed of ten layers: a) Pigmented epithelium (outermost layer), b) Neusoepithelium, rods and cones (photoreceptors), c) Exte
Techniques of Plant Tissue Culture A standard tissue culture laboratory should provide facilities for washing and storage of glass ware, preparation and storage of nutrient
Define Fats requirements of school children and adolescents? The linoleic acid requirements for school children and adolescents have been set at 3 en%. In terms of visible fats
What is xaxim? Most pteridophytes have subterraneous stems parallel to the substrate known as rhizomes. Xaxim is a type of pteridophyte with an aerial stem generally perpendicu
BRANCHES OF EMBRYOLOGY- 1 . DESCRIPTIVE EMBRYOLOGY This field of embryology is associated with the morphological description of different embryonic stages in the on
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