LPT 321: Meat Science (1+1)

LOSS OF PROTECTION FROM INVADING MICROORGANISMS

• During postmortem period, body defense mechanism stops operating and membrane properties are altered.
• So, during conversion to meat, muscle is quite susceptible to invading microorganisms.
• Except for low pH, most of the other postmortem changes favour bacterial growth.
• Hence, utmost handling precautions are necessary to prevent contamination of meat.