Journal of Agriculture & Education Research
- ISSN: 3065-8764
Fahim A. Shaltout
The meat spoilage cause shortening of shelf life of the meat, so it has negative effect on economy on economy. The meat spoilage occurred due to microbial growth, so the meat spoilage has public health hazard. The meat preservation started with mankind from day one of living and is still carried in every type of meat such as beef, mutton fish, poultry and their products. The basic concept of the meat preservation is to increase the shelf life of the meat and meat product without deteriorating the quality and texture of the meat products by delaying the growth of different types of bacterial and fungal organism. The transformation of any meat from edible to inedible with the denaturation of the texture, quality and the taste of the product in the presence of organisms as bacterial and fungal growth that deteriorate the meat. Every year the economy of every country in the world faces a huge loss in the meat and meat products because of the meat spoilage and low level of preservation skills carried out in the handling and processing. The basic mechanisms of the meat spoilage are bacterial activity, lipid oxidation and enzymatic activity. The oldest preservation methods include drying, salting, pickling and smoking that’s are helpful in the preservation with the freezing; however, with the passage of time new methods of the preservation got invented including freezing, chilling and irradiation that increased the preservation duration and their ease in application. Now a day’s preservation is done for every type of the meat and meat products by using of different modern techniques such as the chilling and different types of freezing methods, ultimately increasing the shelf life, quality and texture of products by almost neutralizing the growth of bacterial organisms.