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• W2969782912 abstract "The concept of meat deterioration and detection is always an area of interest for the food technologists, food quality control agencies, and the meat industry. Meat is not only nutritious to consumers, but is also an excellent source of nutrients for microbial growth. Muscle foods are described as spoiled if organoleptic changes make them unacceptable to the consumer. These organoleptic characteristics can include changes in appearance, the development of odors, and slime formation. Meat spoilage is the result of decomposition and the formation of metabolites by the growth of microorganisms. The organoleptic changes vary according to the species of microflora, the characteristics of the meat, and processing methods. The microbial spoilage detection thus is very important and direct and indirect methods of detection of spoilage bacteria are widely studied. Enumeration methods using ATP bioluminescence and fluorescent techniques are already in use and are popular due to quick results. Molecular methods to detect a group of spoilage bacteria using techniques like multiplex polymerase chain reaction have already been tried. Detection of spoilage by screening for microbial metabolites is the common approach and identifying specific bacteria is not necessary. The concept of an electronic nose using odor sensors, for example, conducting organic polymers and metal oxide conductors, is promising for spoilage detection. The modified versions of spectroscopy are widely studied in the field of meat deterioration detection. Fourier transform infrared spectroscopy, electrical impedance spectroscopy, and near-infrared spectroscopy are some of those methods. The use of lasers especially laser speckle imaging has been already put into use in this field. The latest technology introduced in the field of meat spoilage detection is the use of smartphones with different attachments. These attachments make the smartphones perform the duties of high-end equipment such as biosensors, fluorescence readers, calorimeters, etc., which can be used to detect spoilage." @default.
• W2969782912 created "2019-08-29" @default.
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• W2969782912 date "2020-01-01" @default.
• W2969782912 modified "2023-10-02" @default.
• W2969782912 title "Modern concept and detection of spoilage in meat and meat products" @default.
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• W2969782912 doi "https://doi.org/10.1016/b978-0-12-819233-7.00018-5" @default.
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