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.
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van Laack, R.L.J.M. (1994). Spoilage and Preservation of Muscle Foods. In: Kinsman, D.M., Kotula, A.W., Breidenstein, B.C. (eds) Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5933-4_14
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DOI: https://doi.org/10.1007/978-1-4757-5933-4_14
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