Indicator of spoilage in meat Flashcards
Ammonia or sulfur smell, bad odor, tallow or chalky taste.
Degradation of proteins, lipids (fats) and carbohydrates caused by bacteria and/or enzymes naturally present in meat.
Slime formation, bad odor and rancid flavor, color change (such as grey, brown, or green)
Bacterial and yeast spoilage
Sticky meat surface
Mold spoilage
“Whiskers”
Mold spoilage
Surface colorations such as creamy, black or green
Growth of mold colonies
Souring, and putrefaction
Anaerobic bacterial spoilage of meat interiors, vacuum packed products, and sealed containers
Oxidative Rancidity (rancid flavor and odor).
Oxidation of meat fats due to improperly wrapped meat
Protein denaturation caused by heat, salts, ultraviolet light, low pH, and surface dehydration
Brown or grey discoloration
Protein denaturation caused by heat, salts, ultraviolet light, low pH, and surface dehydration
Dehydration and discoloration during freezing resulting in dryness of cooked meat, nutrient loss, and sometimes a bitter flavor.
Freezer burn and drip which occurs during slow freezing
Absorption of Off-Flavors
Storage of meat next to foods such as apples and onions which give off strong odors
SPOILAGE OF VACUUM PACKED MEAT (surface)
Surface discolouration or
‘greening’ of the meat
SPOILAGE OF
VACUUM
PACKED MEAT (gas)
Evidence of gas production in
the pack
SPOILAGE OF
VACUUM
PACKED MEAT (odor)
Off-odors that may be
noticeable when packs are
opened
spoilage is indicated by a greening of the meat surface and a strong
hydrogen sulphide odour (like rotten eggs). (pH)
Shewanella putrefacien
metabolise amino acids
when the glucose is exhausted, and produce offensive odours and
flavours. (pH)
Shewanella and Enterobacteriaceae
the aroma is variously described as ‘cheesy’, ‘dairy like’ or ’bready’
Brochothrix is a major component of the bacterial population
HIgh pH meat - depletion of glycogen in the muscle–
Very little carbohydrate available for the LAB to metabolise and begin to metabolise amino acids, leading to the development of off-flavours and odours
PRIMARY S O URCES
O F C O NTAMINATI O N
Feces
Hide contact
Aerosol and sprays
Contaminated hands or equipment
Spilling of body fluid
High pH also encourages growth of
Brochothrix thermospacta, Shewanella putrefaciens and/or
Enterobacteriaceae
- Myoglobin pigment determines
the color of fresh meat
undergoes chemical reactions to form other pigment
