edited by Andrew Davies

Microbiology of Meat and Poultry provides a critical review of the bacteria, yeasts and moulds that grow on, and can potentially spoil, meat and poultry products. Additionally, the effects of the interaction between microorganisms and the physical chemical changes found in meats are assessed.

The consequences of industrial slaughtering, processing and packaging of meat are analyzed and the consequent quality control and food safety issues are addressed. These practices, stemming from the commercial demands of developed countries, are contrasted to the methods of preserving meat in less developed countries.

Microbiology of Meat and Poultry provides essential information for industrial food scientists and technologists involved in the production and processing of meats as well as quality control in the meat industry and government agencies.

Contents

The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products: Gram-negative spoilage bacteria in meat and meat products. Taxonomy and physiology of Gram-negative bacteria associated with spoilage of meat and meat products. Origin of Gram-na=egative bacteria in meat and meat products. Methods of isolation and identification.

The Gram-positive bacteria associated with meat and meat products: Taxonomy and physiology. Depots and levels of contamination in the meat environment. Growth and metabolism. Spoilage. Beneficial associations. Isolation and cultivation methods. Identification and typing methods.

Yeasts and moulds associated with meat and meat products: Yeast and mould contamination of meat animals. Mycoflora of meat and meat products. Chemistry of meat spoilage.

Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs: Process control. HACCP and QM systems. Current recommendations on HACCP and QM implementation. Indicator organisms and microbiological criteria. The condition of stock presenting for slaughter. Sampling of carcasses. Carcass dressing processes. Product cooling processes. Carcass breaking processes. Storage and transport processes.

The microbiology of the slaughter and processing of poultry: Poultry processing. Microbiology of poultry. Microbiology of poultry processing Packing. Further processing.

The microbiology of chilled-stored meat: Handling of food materials. Layout and integration of different work areas.

Design of food processing equipment: Bacterial spoilage of chilled fresh meats stored in air. Modified atmosphere packaging. Spoilage of red meats stored in modified atmospheres. Potential future development in MAP. Appendix: The modified atmosphere packaging of fresh red meats.

Meat microbiology and spoilage in tropical countries: Characteristics of meat. Micro-organisms associated with meat. Sources of microbial contamination on meat. Microbiology of market meat in India. Microbiology of sheep carcasses processed in the CFTRI modern abattoir. Microbial growth and meat spoilage. Control of spoilage of meat: possible approaches.

The microbiology of stored poultry: Factors affecting shelf-life of fresh poultry. Multiplication of psychrotropic spoilage bacteria. Effect of cold storage on generation times of bacteria found on broiler carcasses. Effect of elevated storage temperature on generation times. Identification of spoilage flora. The origin of psychrotrophic spoilage bacteria on broiler carcasses. Identification of spoilage flora on broilers held at elevated temperatures. Major causes of spoilage defects. The development of off-odor and slime formation. Metabolic adaptation of spoilage bacteria to refrigeration temperatures. Effect of cold storage on lipase production. Effect of cold storage on proteolytic activity. Effect of cold storage on carbohydrate metabolism. Bacterial 'conditioning'. Survival of bacteria during storage. Effects of freezing on shelf life. Effect of elevated storage temperature on bacterial multiplication growth temperature classification. Enumeration of psychrotrophic bacteria. Enumeration of mesophilic bacteria. Determination of temperature abuse. Use of different microbiologival methods to determine temperature abuse.

Chemical changes in stored meat: The status of substrates. Chemical changes in aerobic ecosystem. Chemical changes in meat ecosystems stored under vacuum or modified atmosphere packaging. Evaluation of spoilage.

Index

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