The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious...
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors...
preventing some spoilage by airborne bacteria. Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered...
prevention of raw and processed meat spoilage. Relevant regulations include: Federal Meat Inspection Act Wholesome Meat Act These are enacted by Food Safety...
retail and food service or home preparation (including trim and cooking), spoilage and "downstream" waste, and amounts consumed by pets (compare dressed weight)...
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria...
and without other treatment, meat can be stored at above its freezing point (−1.5 °C) for about six weeks without spoilage, during which time it undergoes...
Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to...
however saved many lives and much food spoilage. Like the semi-dried meats, most salted, smoked, and simply-dried meats of different kinds that once were staples...
such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle...
eggs, as well as homogenizing and pasteurizing milk. Contamination and spoilage problems in primary food processing can lead to significant public health...
techniques. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific...
(/səˈlɑːmi/ sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among southern, eastern...
cured meats. Nitrates help remove excess moisture from the pork, decreasing water activity and limiting available free water for the growth of spoilage-causing...
have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture...
growth of spoilage organisms. Low O2 levels of 3-5% are used to slow down respiration rate in fruits and vegetables. In the case of red meat, however,...
Mexican dried beef Cecina – Salted and dried or cured meat Charqui – Lean meat dried to prevent spoilagePages displaying short descriptions of redirect targets...
Jerky – Lean meat dried to prevent spoilage Lardon – Small cubes of fatty pork, possibly cured Pancetta – Italian bacon made of pork belly meat Petit Salé...
life (preservation) by effectively destroying organisms responsible for spoilage and foodborne illness, inhibits sprouting or ripening, and is a means of...
below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower...
hind leg. It is aged in a beef or hog's bladder as a casing to prevent spoilage and contamination. Culatello di Zibello possesses PDO status. It is commonly...
destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial...
is a Gram-negative, rod-shaped bacterium that often causes spoilage of milk, cheese, meat, and fish. Based on 16S rRNA analysis, P. lundensis has been...
high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous...
storage facilities are not available. The main causes of loss include spoilage caused by moisture, moulds, micro-organisms, and vermin. Storage can be...
Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce...
agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride...
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