Year: 2024
Type: article
Abstract: The shelf life of the meat and the meat products is the storage time until spoilage, which is a complex condition in which the combination of biological and physico-chemical activities may interact and make the product unacceptable for the human consumption. A maximum acceptable microbial level and/or unacceptable off-odor and off-flavor identify the exact point of spoilage, which is strictly dependent on the initial numbers and types of contaminating microorganisms, their growth, lipid oxidation, and autolytic enzymatic reactions. Meat and fish, due to their physico-chemical characteristics, are excellent basic nutrients for microbial activity. Indeed the pH, aw (activity water) and high moisture values can support the growth of a wide variety of microorganisms.
Author: Fahim A. Shaltout
Institution: Benha University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407175603