The control and evaluation of spoilage *
- 1 September 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 6 (3) , 209-224
- https://doi.org/10.1111/j.1365-2621.1971.tb01610.x
Abstract
Summary: Methods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control.Keywords
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