Spoilage Organisms in Fresh Meat

During the slaughtering process of cattle and poultry some species of micro-organisms are able to develop and colonise under certain conditions. The growth develops when specific type / amount of essential nutrients are available mainly on the surface of the meat products. Population of the survived micro-organisms is directly dependent on the type and properties of the meat, atmosphere, storage and the processing and handling approaches.

Gram negative aerobic rods and coccobacilli bacteria are the main contributory factors to the spoilage of chilled fresh meat. More at Spoilage Organisms in Fresh Meat