Spoilage of Fresh and Processed Meats, Poultry, and Seafood

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Abstract

Meats are the most perishable of all important foods; the reasons are shown in Table 9-1, which lists the chemical composition of a typical adult mammalian muscle postmortem. Meats contain an abundance of all nutrients required for the growth of bacteria, yeasts, and molds, and an adequate quantity of these constituents exist in fresh meats in available form. The general chemical composition of a variety of meats is presented in Table 9-2.