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Fresh and chilled foods: meat, poultry, fish, dairy products and eggs

  • Frank A. Paine
  • Heather Y. Paine

Abstract

The quality of meat is affected by the growth of microorganisms, by enzyme activity and by oxidation. The three kinds of microorganisms involved during meat storage are bacteria, yeasts and moulds, and those normally present on meat cause spoilage which can be smelt and seen. Not all bacteria are harmful but some can cause food poisoning directly (e.g. Salmonella) or indirectly through the toxins they produce (e.g. Staphylococcus). Uncooked meat is an ideal medium for rapid bacterial growth, because it supplies the three necessary factors: moisture, nutrients and an environment which is only slightly acidic (where food is highly acidic, only specialized microorganisms can grow). Enzymes present in the meat bring about chemical changes, only some of which are beneficial. Finally, oxidation of the fat by atmospheric oxygen produces rancidity, which gives the fat an unpleasant flavour.

Keywords

Shelf Life Food Packaging Modify Atmosphere Packaging Retail Outlet Fresh Fish 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • Frank A. Paine
    • 1
    • 2
  • Heather Y. Paine
  1. 1.International Association of Packaging Research InstitutesBelgium
  2. 2.School of PackagingMichigan State UniversityUSA

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