Contribution to the Assessment of Meat Deterioration Study of Deep Putrefaction Induced by Clostridium perfringens
-
- Englisch ausgewählt
Fr. 67.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
21.07.2026
Verlag
Our Knowledge PublishingSeitenzahl
68
Maße (L/B/H)
22/15/0.5 cm
Gewicht
119 g
Sprache
Englisch
EAN
9786630312393
The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.