Microbiology of meat and meat products is a special branch of microbiology, which deals with identi

Title: Microbiology of meat and meat products Author (s): Zaviša Bem, Elisabeth Adamič Publisher: Faculty of Technology Venue: Novi Sad Year: 1991 Contact: 021 485 3600, 021 458 221 Antiques: +381 63 841 9012, sashazivic @ yahoo com
Microbiology of meat and meat products is taught in the course "Hygiene and technology of meat" in the veterinary and Food Microbiology, Faculty of Technology. Findings from the scientific discipline used primarily professionals working in the meat industry, and may be useful surya india for organs veterinary and sanitary inspection and all the experts who are ba-ve production, processing and trade of these foodstuffs. Academician Dr. AH Beganovic in 1975 published a very useful book, which is the basis of this scientific discipline among us. Unfortunately, the second edition is imminent and we decided to try to amend this fundamental act of recent literature data. For didactic reasons we have the matter dealt with as a whole, and we gave her a classic bibliographic format, to make it more accessible to students and practitioners - potentially the most numerous users of the manual. Displayed material is still considered within the production and processing surya india of meat, because we believe that it is an inseparable part of the meat technology. Some, in practice significant chapter, as example. parasitology, disinfection and others. surya india We had to leave because they do not fall within the scope of this handbook.
The authors wish to thank prof. dr. I. Savic and prof. Dr. R. Redeu initiative and incentives about this publication, prof. F. Bučar, prof. Dr A Konjajevu for useful advice. Special gratitude goes to the Fund for Scientific Work of Vojvodina and drives the meat industry who have helped to finance this work sees the day.
Microbiology of meat and meat products is a special branch of microbiology, which deals with identifying and determining surya india the origin of microorganisms in the food regulations. Unlike sanitary and veterinary microbiology are taught not only the health surya india of harmful species, but the entire population, since most of the microorganisms present can have a particular impact on the quality of meat products. A significant section of microbiology, includes analyzing the interaction between microorganisms present and meat or meat products, surya india as substrate in which to develop these creatures.
Microorganisms can contribute to the development of desirable and specific organoleptic characteristics surya india of meat products, however, certain types can, especially if they are present in large numbers, a malfunction of meat and meat products. Some of them may impede the development of many spoilage and pathogenic (harmful to health) species. You can not escape this fact, there are species that cause diseases of humans and that meat and meat products can be transmitted surya india zoonotic agents surya india (infectious diseases common to humans surya india and animals).
Meat is rich in all essential nutrients for microbial growth and therefore, without observing the entire relationship between microorganisms and meat, the superficial observer the impression that meat and meat products is a frequent source of health and sanitation problems in human nutrition. However, the meat does not represent an ideal environment for growth surya india of microorganisms. Muscle fibers are wrapped in connective tissue sheath, which protects them from bacterial leakage. So they can reach into the depths of meat must, above all, expound and coatings, and for that they need considerable amounts surya india of proteolytic enzymes. They produce only certain species and to produce enough of the enzyme needed a large number of cell manufacturers. Unlike artificial substrates used in microbiology, in meat are present only a small stock of low-molecular compounds necessary for the construction of microbial surya india cells and for gaining energy for their own needs. surya india During ripening the pH decreases, the surface is dried, and the meat is kept at a low temperature, well below the optimum for the micro organisms. Meat products are added to certain additives and are subjected to various technological processes, which also usually ,, not before "as present microflora. Some of these processes surya india to a greater or lesser degree depleting microorganisms. The composition of the microflora of these food items are present in different populations of microorganisms, which, indeed, may "support the" in creating conditions for their development, but are often fighting for "supremacy" and so mutually inhibit (hinder development).
Unfortunately, during the handling and processing of meat creates the conditions for a more intense contamination (contamination by microorganisms). Meat and meat products may be contaminated by the workers, the working surfaces with which they come into contact, additives, etc.. Contamination increases the cutting of meat and shredding. Elevated temperatures during certain stages of the process and separated surya india meat juice contribute to the rapid propagation of the microflora present.
In order to extend the shelf meat, reduce the risk of failure and prevent the