(i) Discuss the spoilage processes by determining THREE (3) potential intrinsic factors that are relevant to the conditions given and predict what would be the type of microorganisms that will initiate the spoilage? Identify THREE (3) preservation methods that could be easily practised at home.

Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
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A plate of raw minced meat without seasoning was left at room temperature (25°C).
(i)
Discuss the spoilage processes by determining THREE (3) potential intrinsic factors
that are relevant to the conditions given and predict what would be the type of
microorganisms that will initiate the spoilage?
Identify THREE (3) preservation methods that could be easily practised at home.
(ii)
Transcribed Image Text:A plate of raw minced meat without seasoning was left at room temperature (25°C). (i) Discuss the spoilage processes by determining THREE (3) potential intrinsic factors that are relevant to the conditions given and predict what would be the type of microorganisms that will initiate the spoilage? Identify THREE (3) preservation methods that could be easily practised at home. (ii)
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Step 1

Meat is rich in protein, and fat, and is a very nutritious food. It is obtained from various sources like birds, and animals.

Meat spoilage: It is a natural process, there are some sensory changes that make them spoil, spoilage results from color, texture changes, microbial growth, and enzymatic reaction There are a few factors that are responsible for it. Which are as follows:

  • Temperature, and pH  
  • Processing, handling, and storage 

Preservation is the process of preventing food spoilage by creating conditions under which microbes cannot grow and divide. It increases the shelf life and decreases food wastage.

 Vaccum-packed meat is considered safe and free from pathogenic bacteria.

 

 

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