DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS

DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS

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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.

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