Spoilage of meat and meat products pdf files

Chapter microbiological criteria food standards agency. Pdf meat spoilage mechanisms and preservation techniques. Meat and poultry products may not be packaged in a container composed of any substances that may adulterate the contents or be injurious to health. Growth of spoilage bacteria during storage and transport of meat. The meat products quality assurance standard was developed by an expert group representing. Brief spoilage 7 07 food research institute, uwmadison. Spoilage microbiota associated to the storage of raw meat in. Lesson 10 microbiology of meat, poultry and sea foods. In this article we will discuss about the microbial contamination of meats.

Usually ships within 5 days food preservation is a method of maintaining foods at a desired level of properties or nature for. Microbiology of meat meat is easily spoiled by microorganisms because it contains a lot of nutrient, growth factors etc. Explain the composition of gelatin and its properties. Aug 03, 2015 yeasts and bacteria are the most common causes of spoilage, which is usually manifest in 3 ways. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat pork and beef and cooked, cured meat products. Fungi are the main degraders of the sturdy plant single cause of food spoilage is invasion by microorganisms such as moulds, yeast households, the priority is clearly to have access to food products that are freezing, fruits, heat treatment, meat, meat products, microbiology of. Various antimicrobial treatments were studied with respect to their use for the shelflife extension of meat and meat products. Overall very little of meat production is scientifically produced, processed and packaged as branded products. The further processing of meat into minced meat, meat preparations and meat products provides an opportunity for any dangerous bacteria on the surface of the carcase meat to be spread throughout the product and also for new bacteria to be introduced from the environment, handling. With 102 cfu or g is considered to have a iow bacteria when meat reaches 103 to cfu. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage related microbial populations thus affecting the type and rate of the spoilage process.

Jan 17, 2003 meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. Preservation of poultry meat chilling freezing curing smoking dehydration canning. Mar 05, 2015 predominate spoilage of cold storage fish were pseudomonas and alteromonas. Lactic acid bacteria chiefly of the genera lactobacillus, leuconostoc, streptococcus, brevibacterium and pediococcus are present in most meats, fresh or cured and can grow even at refrigerator temperatures. Although there are many different types of meat, the main bacterial populations involved in spoilage are common. The treatments studied were bacteriocins pediocin ach and nisin, organic acids, immobilization, ion chelators, high pressure and irradiation. Pdf microbiological and hygienic quality of meat and. Sensory deviations in meat offodour begin to appear when the. Meat food products order mfpo powers of mfpo officers categories schedules 4. In order to investigate the growth of spoilage bacteria during storage of meat intended for the production of minced meat or meat preparations, the growth of pseudomonads aerobic storage was modelled at temperatures of 17c using ph 6.

Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. Microbiological spoilage and contaminatio n of vacuum. Rapid detection of meat spoilage by measuring volatile. The quality of meat and meat products degrade as a result of digestive enzymes, microbial spoilage and fat oxidation berkel et al. Autolysis changes include some proteolytic action on muscle and connective tissue and slight hydrolysis of fats. Beef, pork, poultry, unknown type of meat and also for.

Bacterial spoilage of meat and cured meat products. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Cured and smoked meat, including luncheon meat and canned hams, are less perishable than fresh meats. Describe basic mechanisms and indications of microbial food spoilage. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. Safety of meat and processed meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product to achieve this goal, the editor uses five approaches. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. Describe how certain microbes are used in food preservation. Comparative evaluation of spoilagerelated bacterial. Meat and poultry packaging materials food safety and. Weam animal health research institute, mansoura branch abstract received at. Fish preserved by hot smoke usually spoiled by micrococci, coryneform, while cold smoked fish spoiled by pseudomonas. Special forms of spoilage which adversely affect the meat 62. Causes may vary, but the germs that grow on bad meat can cause serious health consequences.

List important pathogens of concern in meat and poultry products. Bacillaceae, enterobacteriaceae, lactobacillus, pediococcus, and streptococcus. Oftentimes youll notice spoilage, but sometimes the damage comes later due to poor handling of the meat or lessthanideal storage conditions. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken. Traceback in addition, fda worked with the produce industry to develop commodityspeci. Kolbeck s, ludwig c, meng c, hilgarth m and vogel rf 2020 comparative proteomics of meat spoilage bacteria predicts drivers for their coexistence on modified atmosphere packaged meat.

These meat products should be refrigerated in their original packaging. Processed meat products, although in some regions still in their. Growth of spoilage bacteria during storage and transport. Understanding poultry products spoilage understanding how poultry products become spoiled is critical to finding ways to detect and prevent spoilage. The project was funded by lmc food, dmriteknologisk and.

Meat and meat products the fao meat price index was generally lower during the. Approximately 65% of the weight of fresh meat is from water which is directly related to the protein content of meat. Microbial spoilage in meat spoilage of meat and poultry is indicated most commonly by development of offodours and offflavours, but can include colour and texture changes, slime or any other undesirable characteristic. Water contributes to many of the characteristics of meat products. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Methods of preservation are based on control by low or high.

At higher temperature micrococcus and bacillus species involved in fish spoilage while at ordinary temperature, species of escherichia, proteus, serratia, sarcina and clostridium are found. Lawrie, in lawries meat science seventh edition, 2006. This chapter highlights fungal spoilage, including the fact that it deals mostly with plantbased food products. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour offflavours, discolouration, gas production, slime production and decrease in ph, consist of b. Apr 09, 2015 meat spoilage raw meat is subject to change by its own enzymes and microbial action and its fat may be oxidized chemically. The principles of meat preservation are mainly associated with preventing or delaying microbial spoilage and chemical action, and avoiding as far as possible weight loss and any change in taste or texture. Temperatures, ph, aw and gas conditions kind of meats. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the. Overlap of spoilageassociated microbiota between meat and. The microbiological profile of meat products presented to the consumers is the sum total of the slaughtered animal health, conditions under which it was reared, quality of slaughtering, processing, packaging and conditions under which.

Table 1 shows the chemical composition of fresh raw and. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. This may be achieved 1 by excluding or removing microorganisms. Various bacteria involved in the spoilage are part of the natural flora of the external slime of fishes and their intestinal contents. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Spoilage microbiota associated to the storage of raw meat in different conditions agapi i. Lactic acid bacteria chiefly of the genera lactobacillus, leuconostoc, streptococcus, brevibacterium and pediococcus are present in most meats, fresh or cured and can grow even at refrigerator. Microbiological spoilage of fruits and vegetables 7 iii. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. The content of glucose in meat is a critical factor determining the relationship between the development of microflora causing meat spoilage and the time at which incipient spoilage appears.

Food safety criteria have been set for fresh poultry meat, minced meat, meat preparations, meat products, mechanically separated meat and ready to eat food and, if exceeded, indicate that the batch tested is unsatisfactory and should be removed from or not placed on the market. Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and foot and mouth disease epidemics 8, 9, 19, and foodborne diseases remain a substantial burden. Spoilage of meat products occurs generally in three types. Microbial fish spoilage and its biochemical changes. Meat preservation an overview sciencedirect topics. Explain the methods of meat cookery and the rationale for using each. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat.

The concentration of glucose in meat with a normal ph value ranges from 100 to 1 000. Students acquire knowledge of the use of physical, chemical and biological methods of preserving meat and meat products as strategically important foodstuffs. In all cases, your best bet is to err on the side of safety. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat mack, 2001. Need and forms of meat preservation in developing countries. Like other meat products, this occurs on the surface and is caused by the buildup of cells of yeasts, lactobacilli, enterococci or brochothrix thermosphacta. Lipid oxidation, protein degradation and the loss of other valuable molecules are the consequence of meat spoilage process. Ledward, in encyclopedia of food sciences and nutrition second edition, 2003. A large number of the products, prepared from the meat of food animals, are consumed worldwide. The slaughtering and processing of the meat introduces varying levels and types of contaminants into the meat and thereby contributes to the eventual spoilage of the product. Volatile organic compounds as quality markers in cooked.

The contaminating bacteria on the knife soon will be. Meat is a veritable playground for bacteria and fungi and can pose a food safety concern if not properly handled. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and bse material that can be present either in meat or. Canned products such as soups or stews should remain on the pantry shelf until opens, but once the thermal seal has been broken, the cans contents should be refrigerated. Pseudomonas as a spoilage organism murray brown labs. Meat includes all red meats from animal sources, although. Bacterial spoilage of meat and cured meat products tno. Factors that affect which spoilage bacteria are present and can growth include the type of packaging system. Approximately 9 billion chickens are processed in the u. Growth kinetics of meat specific microorganisms i meat specific spoilage microorganisms.

Spoilage and preservation of food encyclopedia of life. Microorganism for soil, water and manure make up the dominant flora of meat. Prevalence of some foodborne microorganisms in meat and meat products. No standard method exists for defining food spoilage. Describe sources of microbes in meat and poultry products. The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. Nitrites are absolutely essential for the safety of processed meat. The presence of microorganisms on the surface of cut meat and meat products determines meat spoilage upon their interaction and growth under optimal conditions 2, 8. Meat processing meat processing preservation and storage. Facultative and anaerobic bacteria are able to grow within the meat under anaerobic conditions and cause spoilage. Fermented sausages are a class of chopped or ground meat products that, as a result of microbial fermentation of a sugar, have reached a ph of 5. Brochothrix thermospacta is a dominant spoilage organism that plays a role in shortening the shelflife of aerobically stored meat borch et al. Modified atmosphere packaging systems for red meat modified atmosphere packaging does pose unique challenges for red meat, as the reaction of myoglobin protein with atmospheric gases will affect the pigment of the meat. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity.

Identify meat cuts, grades, and the marketing process. Pdf prevalence of some foodborne microorganisms in meat. Fundamental food microbiology usda food safety and. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. While meat products enter the food chain as sterile muscle tissue, they are mostly free of contaminants and spoilage or pathogenic organisms gill, 1992. The important contamination comes from external source during bleeding, handling and processing. Eating quality and sensory evaluation of meat food products flavour texture and tenderness appearance and colour juiciness sensory evaluation specialised panel consumer panel 5. Quality and nutritional facts of your meat products using buchi nirsolutions. Biogenic amines are formed by decarboxylation of amino acids during manufacturing and storage periods of sausage through the action of substrate. Packaging materials entering a meat or poultry plant must be accompanied or covered by a guaranty or statement of assurance from the packaging supplier. Frontiers comparative proteomics of meat spoilage bacteria. These were then compared using statistical analysis so as to identify treatment effects on the dynamics of.

The extent to which this secondary aim can be achieved is largely determined by. This could be caused by formic, acetic, butyric, propionic and higher fatty acids, or other organic acids such as acetic or succinic acid. Methods for enhancing meat storage quality and reducing bacterial contamination and product spoilage are discussed access the full text not available. Nychas a a laboratory of microbiology and biotechnology of foods, department of food science and technology, agricultural university of athens, athens gr. Spoilage cause food to become inedible due to changes in color, flavor, odor, appearance or texture. Spoilage of meat and meat products food microbiology. Volatile organic compounds as quality markers in cooked and sliced meat products. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. Analysis of spoilage as measured by bacterial and chemical. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. Since antiquity, meat has been used as a source of food due to its nutritive value. Lactobacillus sake forms the largest group in radurised well.

Sodium nitrite and nitrate have been curing and providing protection from spoilage and extending shelf life in meat since ancient times. Chemical and physical properties of meat bohat ala. Meat spoilage mechanisms and preservation techniques. Fung et al, 1980 established a numerical guideline for fresh meat. Figure 6 gives the production of meat and meat products. If meat and meat products are not processed appropriately, they will. The highest percentage of contamination 82% was found in veal cuts, and the lowest 4.

Delaying the spoilage of fresh and processed meats by. Classification flesh foods usually are categorized as meat, poultry, or fish. Meat and meat products food and agriculture organization. Myoglobin and related compounds discuss the factors determining meat quality. Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited cambridge, england iii. The processes used in meat preservation are principally concerned with inhibiting microbial spoilage, although modes of preservation are sought which minimize concomitant depreciation of the quality of the commodity. Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. Extremely perishable meat provides favorable growth condition for various microorganisms.

Meat processing preservation and storage britannica. Extended refrigeration may have the growth of pseudomonas, acinetobacter, moraxella and causes spoilage of fresh meat. There are three main mechanisms for meat and meat products spoilage after slaughtering and during processing and storage. Spoilage of dried fish was usually due topolypaecium piscae, basidiospora halophila and the pink bacteria. Microbiological spoilage of meat and poultry products. This practice is similar to adding yeast to flour mixtures to produce bread. Less than 1% of meat is processed into valueadded products like sausages, ham, bacon, luncheon meat, kababs meat balls etc. Meat is easily spoiled by microorganisms because it contains a lot of nutrient, growth factors etc. Grow to high levels and break down food components commensal organisms that have reached high populations 105107 cfug different products have different spoilage flora 47. Lactic acid bacteria lab growth data from combase for different. Course contents theoretical instruction basic principles of meat preservation.