The bacteria involved in meat spoilage and the effect of environmental factors on their growth

The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork were packaged in air or under 30% CO2/70% N2 then stored at either one or 10°C until considered visually unacceptable. The meat stored at 10°C had a shorter shelf-life than the meat stored at 1°C, wdth the airpackaged meat deteriorating before MAP meat. In general, the shelf-life for beef and chicken was greater than for lamb and pork.

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Victoria University of Technology

Year dc:date.issued

2000

Author dc:creator

• Baxter, Narida Jane

• 0908 Food Sciences

Language dc:language

en