Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

摘要: Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due chemical and enzymatic activities. The breakdown of fat, protein carbohydrates results in the development off-odors, off-flavor slim formation which make objectionable human consumption. It is, therefore, necessary control order increase its shelf life maintain nutritional value, texture flavor. Approach: A comprehensive literature review was performed on spoliage mechanisms products preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation canning were traditional methods used prevent extend life. However, wholesomeness, appearance, composition, tenderness, flavor, juiciness nutritive new developed. These included: cooling, freezing preservation. Wide range physical reactions actions microorganisms or enzymes are responsible spoilage. Microbial growth, oxidation autolysis three basic meat. metabolism depends factors including: pre-slaughter husbandry practices, age animal at time slaughtering, handling during evisceration processing, temperature controls processing distribution, methods, type packaging storage by consumer. causes pH change, slime formation, structural components degradation, off odors appearance change. Autoxidation lipids production free radicals natural processes affect fatty acids lead oxidative deterioration off-flavour development. Lipid hydrolysis can take place enzymatically non-enzymatically In muscle cells slaughtered animals, taken naturally they act as catalysts finally end up self deterioration. Softening greenish discoloration tissues degradation complex compounds (carbohydrates, fats protein) process. Conclusion: Microbial, activities be controlled low techniques industry. Proper handling, pretreatment improve quality their Combination additives (TBHQ ascorbic acid) (5°C) darkness well recognized controlling (microbial, oxidative) products. Understanding intrinsic extrinsic every stage (from preslaughtering product development) before developing proper