Contribution to the Assessment of Meat Deterioration (Paperback)

Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.