Lakhasly

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Meat defects In case of violation of the conditions of processing, storage and transportation of carcasses, various types of damage occur:

  1. Meat decay - caused by putrefactive microorganisms (aerobic and anaerobic) that endo- or exogenously.Mossy color colonies form.2.3.4.5.6.7.


Original text

Meat defects
In case of violation of the conditions of processing, storage and
transportation of carcasses, various types of damage occur:



  1. Meat tanning - occurs at high temperature and poor ventilation during the
    first 24 hours after slaughter under the influence of tissue enzymes, without the
    participation of microorganisms (aseptic process) with the formation of hydrogen
    sulfide, while the color and texture change.
    Fight: in the initial stages - airing in small pieces; if deeper changes - not
    allowed in food.

  2. Acidic fermentation - caused by acid-forming bacteria, often occurs in a
    liver rich in glycogen. Changes in tissues: gray-white color, softened texture, sour
    smell.

  3. Meat decay - caused by putrefactive microorganisms (aerobic and
    anaerobic) that endo- or exogenously. Under the influence of putrefactive
    microorganism enzymes, meat proteins are converted into peptones and albumoses,
    which are converted into amino acids from which rot products are formed: indole,
    skatol, phenol, cresol, ammonia, hydrogen sulfide, etc. Bacteria with proteolytic
    properties develop at temperatures below 0.

  4. Meat musty - develops under the influence of molds with high humidity
    and poor ventilation. They can grow in the refrigerator. Mossy color colonies form.
    Fight: with superficial damage - treatment with 20% salt solution or 3%
    acetic acid solution.

  5. Red meat coloring - develops under the influence of pigment-forming
    bacteria.

  6. Fruit smell - develops under the influence of aromatic psychrophilic
    bacteria.

  7. Glow of meat - develops under the influence of photobacteria.
    These are superficial defects (items 5-7) and after their removal the meat is
    suitable for use.


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