February-March 2021, Vol. 6, No. 2-3, pp. 23-30.
Microbial Spoilage of Meat and It’s Detection - A Review
Nibedita Chowdhury*, Rupsa Sengupta, Saurjaynee Biswas, Deborima Bera, Kakali Bandyopadhyay
Department of Food Technology, Guru Nanak Institute of Technology,Panihati, Sodepur, Kolkata, India.
*Corresponding author’s e-mail:firstname.lastname@example.org
Spoilage of meat is a metabolic process which occurs if the meat is left untreated under unsuitable conditions like low oxygen, high water activity & low temperature, hence it becomes unacceptable for human consumption. Meat spoilage is generally caused by unavoidable infections & decomposition of meat by bacteria & fungi. The microorganisms usually come in contact with the meat through the person handling the meat or borne in the animal itself. Unattractive odours & flavours, discolouration, gas & slime are produced by the microbes associated with deterioration of meat. For so long, food industry has been looking for technologies to detect deterioration of meat. Few detection methods are being used in food industry these days to ensure freshness of meat & customer satisfaction such as spectroscopy, use of AI methods, biosensors etc. In the present review article, it has been focused on the detection of meat spoilage by FT-IR spectroscopy with PLS Analysis method, Xanthine Oxidase enzyme biosensor method & Enumeration method.
Keywords: Spoilage of meat; Water activity; Spectroscopy; AI methods; Biosensors; Xanthine; Oxidase enzyme; Enumeration Method.
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