DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS

DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS, spoilage of meat

The DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS are usually depicted by color change (change in myoglobin), slime formation (microbial colonies), whiskers (fungus) and putrefied odor (proteolysis, lipolysis, fat oxidation) which makes it unfit for human consumption.

CHILLING OF DRESSED CARCASSES

CHILLING OF DRESSED CARCASSES

Chilling is a process, the application of which in commercial slaughter houses is essential (mandatory in many developed countries) for carcasses and offals after the slaughter, unless otherwise the hot processing of meat is required.

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