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- W101045168 abstract "Meats are spoiled by microorganisms on or in them when the microorganisms cause changes that consumers regard as undesirable or offensive. Undesirable changes include discoloration, off-odors, off-flavors, slime, and visible microbial colonies. The spoilage conditions that develop depend on intrinsic qualities of the fresh or processed meat, such as the substrates provided for bacterial growth and the pH and water activity of the meat; and extrinsic factors such as the atmosphere around the meat and the storage temperature. The article discusses how these various qualities and factors affect the compositions of spoilage flora and the spoilage activities of their component organisms." @default.
- W101045168 created "2016-06-24" @default.
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- W101045168 date "2014-01-01" @default.
- W101045168 modified "2023-10-04" @default.
- W101045168 title "SPOILAGE, FACTORS AFFECTING | Microbiological" @default.
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- W101045168 doi "https://doi.org/10.1016/b978-0-12-384731-7.00090-8" @default.
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