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The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3]
Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [10] in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is ...
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The PIC stated the taco meat was prepared and put into container at 11:00 AM due to not remaining at 108-116 degrees F for more than 4 hours the PIC reheated the taco meat to 165 degrees F and ...
Photo: ShutterstockWhether you're at the grocery store, butcher shop, or market, shopping for meat can be a tricky game—and sometimes even dangerous. Safety is undoubtedly a top concern ...
Boar taint is caused by the accumulation of two compounds – androstenone and skatole – in the fat of male pigs. Androstenone (a male pheromone) is produced in the testes as male pigs reach puberty and gives the meat a urine or sweat flavour, while skatole (a byproduct of intestinal bacteria, or bacterial metabolite of the amino acid tryptophan) is produced in both male and female pigs and ...
The process takes at a minimum eleven days. The longer the meat is hung, the better the flavor will be, but also the higher the chance that the meat will spoil. Most companies limit hanging to 20–30 days. [2] Up to 10–15% of the water content may evaporate. [3] As the meat ages, its color goes from red to purple, and the texture becomes ...