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.
Role of Private Sector in Health Care - Competition When the private sector is driven by competition it tends to be more efficient. With competition, benefits like cost reduct
Q. Incineration Treatment technologies for health-care waste? It used to be the method of choice for most hazardous health-care wastes and is still widely used. It is a high te
You observe the following numbers of individuals of each genotype in a population. AA=700, Aa=200, aa=100. What are the observed genotype frequencies in this population? What are t
What is the etiological agent of amebiasis? How is it transmitted and what are the typical manifestations of the disease? Amebiasis is caused by the protozoan Entamoeba histoly
Trans Myocardial laser re vascularisation (TMLR) : Patients who have severe angina and diffuse coronary artery disease with no graftable vessels are at limes subjected to TMLR. I
Variability refers to the differences in heritable traits exhibited by the individuals of a species. One of the major contributions of Darwin to the study of evolution was his book
most recent classification of parasitic protozoa with its general characters
how biochemical evidence proof DNA as a genetic material?
what is xylem fiber?
Difference between rod and cone cells
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