Meat Spoilage and Evaluation of the Potential Storage Life of Fresh Meat

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Abstract
Microbiological processes by which meat develops qualities unacceptable to consumers vary with the composition of the meat and spoilage microflora. Composition of the spoilage microflora is affected by meat composition and storage conditions. Aerobic spoilage microfloras are usually dominated by pseudomonads. With this type of microflora, spoilage occurs when glucose in meat is no longer sufficient for the requirements of the spoilage microflora and the bacteria start to degrade amino acids. When meat is deficient in glucose, spoilage becomes evident while bacterial numbers are relatively small. Anaerobic microfloras are usually dominated by lactobacilli which produce spoilage by the slow accumulation of volatile organic acids. Meat of high utimate pH packaged anaerobically spoils rapidly because the high pH allows anaerobic growth of bacterial species of higher spoilage potential than the lactobacilli. Before overt spoilage develops, the spoilage status of meat can be accurately assessed from the bacteri...

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