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.
Q. Pathology of aortic regurgitation? In Post Inflammatory situations scarring and retraction of valve cusps lead to aortic regurgitation. Varying degrees of commissural fusion
Nuclear transport is an energy-dependent process mediated through saturable receptors. Export and Import receptors are by to distinguish and bind to nuclear localization signals or
features of phylum platyhelminths
Q. What is Aflatoxin? Aflatoxins are the most widely studied of all mycotoxins. Knowledge of their existence dates from 1960, when more than 100,000 turkey died in England afte
A n t h r a x It is also known as spleenic fever. The peracute form of the disease in animals is manifested by sudden death with oozing of dark-coloured blood from body o
Define the Starch gel electrophoresis? Starch gel has the advantage of fine texture and absence of protein adsorption with a molecular sieving effect retarding proteins of larg
State about the lengthy administration of test battery The lengthy administration of test battery may be unsuitable for some individuals (such as demented or psychiatric patien
The law of contract is that the branch of law which determines the circumstances in which promises made by the parities to a contract shall be legally binding on them. Its rules de
CLASSIFICATION OF GENERAL DRUGS - 1 . NATURAL DRUGS - Obtained from natural sources as minerals, animals, plants & microorganism. (i) Minerals - It include
Q Which is the kind of nitrogen waste birds produce? Why does this feature, besides being an adaptation to the terrestrial environment, also mean an adaptation to flight? Birds
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