Abstract: Meat is a perishable food and prone to microbial spoilage, due to its chemical composition and high water activity. The shelf life of meat is dictated by multiple factors, including its own inherent properties, which are affected by animal husbandry and process through which meat is produced, the number and composition of the microorganisms deposited on meat throughout the process and their interactions, and the conditions under which meat is stored. In this article, major conditions that are used for meat transportation and storage, and their impact on meat microbiology and, consequently, the sensory quality of meat are reviewed, taking into account the inherent properties of meat. These conditions include aerobic, anaerobic, and modified and controlled atmosphere packaging storage. In addition to bacterial spoilage, yeast and molds may also be part of the spoilage microbiota when conditions permit.
Publication Year: 2024
Publication Date: 2024-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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