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.
Consider a properly functioning positive feedback system whose output variable is not equal to plateau at 1:00 AM. At 1:00 AM, A. when the value of threshold is greater than t
heating a food sample with Benedict''s solution is a test for...
Kyasanur forest disease Kyasanur forest disease (KFD) was first recognized in 1957 as a new disease entity affecting man and monkeys in Karnataka, India. The disease is named
Studying life histories of insects Cut large rectangular holes in the sides of a big cardboard container and cover them with muslin folded over at the edges and gummed or paste
Administer Accurate and Appropriate Antibiotics: Appropriate antibiotics to which organism isolated from sputum or bonchoscopic aspirate, is sensitive are administered for 4-6
Point out Research Findings Related to Cancer Prevention? In this section we shall discuss some of the research findings related to cancer prevention. Many of the natural, canc
Question Write a short note on the following: 1 Dihybrid cross 2 Supplementary interaction 3 Maternal effect 4 Hardy Weinberg Equilibrium 5 What is Linkage? Ex
Need an essay in regard to an experiment that I did. Essay Assignment: Experimental Design Now that you have completed several hands-on lab experiments, take a little time to con
What are Sphingolipids? Also there link to cancer caused in cells.
Define Precautions for Testing Quality of Water? 1. Handle the sewage water with care as it may contain enteric pathogens. 2. Sewage and pond water should be shaked before i
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