Muscle Foods pp 378-405 | Cite as

Spoilage and Preservation of Muscle Foods

  • Riëtte L. J. M. van Laack

Abstract

Meat preservation involves the application of measures to delay or prevent microbiological, chemical, and/or physical changes that make meat unusable as a food or that downgrade some of its quality aspects. While the various types of deteriorative changes are all significant, microbial spoilage is the most important as it often precedes other types of spoilage. For the most part, preservation measures that prevent or delay microbiological spoilage also minimize nonmicrobiological deterioration of muscle foods.

Keywords

Lactic Acid Bacterium Meat Product Freeze Storage Sodium Lactate Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Riëtte L. J. M. van Laack

There are no affiliations available

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