Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
Importance of Extending the Shelf Life of the Meat
Journal of Medical and Clinical Case Reports • 2024
Publication Information
Authors
Fahim A Shaltout
Keywords
The shelf life, meat, meat products, lipid oxidation, autolytic enzymatic reactions
Journal
Journal of Medical and Clinical Case Reports
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_1-JMCCR2024091558GG Galley Proof-1725255738.pdf
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
physicochemical activities may interact and make the product unacceptable for human consumption.
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. The Meat and the fish, due to their physicchemical 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.
physicochemical activities may interact and make the product unacceptable for human consumption.
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. The Meat and the fish, due to their physicchemical 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.