Contribution to the Assessment of Meat Deterioration (Paperback)

Language: English

Published by Our Knowledge Publishing, 2026

6630312392 / 9786630312393

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Paperback. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Seller Inventory # 9786630312393

Title
Contribution to the Assessment of Meat Deterioration (Paperback)
Author
Hadjer Kaddeche
Publisher
Our Knowledge Publishing
Publication year
2026
Condition
new
Binding
Paperback
Language
English
ISBN 10
6630312392
ISBN 13
9786630312393

CitiRetail

Stevenage, United Kingdom

5-star seller

AbeBooks seller since June 29, 2022

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