Impact of Extending the Shelf Life of the Meat on Public Health

Authors: Shaltout FA*

DOI: 10.23880/oajvsr-16000274

Volume 9, Issue 2

Abstract

The shelf life of the meat and the meat products types is the storage time until the spoilage, which is a complex condition in which the combination of biological and physic chemical activities may interact and make the product unacceptable for the human consumption. A maximum acceptable microbial level and/or unacceptable off odor and off flavor identify the exact point of the 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 physic chemical characteristics, are excellent basic nutrients for microbial activity. The pH, the aw (activity water) and the high moisture values can support the growth of a wide variety of the microorganisms.

Keywords: The Shelf Life; Meat; Meat Products Types; Lipid Oxidation; Autolytic Enzymatic Reactions

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