keerti

c. Spoilage of i. Meat and Poultry products ii. Bread iii. Fruits and Vegetables iv. Eggs v. Sea foods vi. Canned foods i. Meat and Poultry products Spoilage of meat and meat products: Raw meat is subject to change by it's own enzymes and by microbial action, and it's fat may be oxidized chemically. A moderate amount of autolysis is desired in the tenderizing of beef and game by hanging, or aging, but is not encouraged in most other raw meats. Autolytic changes include some proteolytic action on muscle and connective tissues and slightly hydrolysis of fats. The defect caused by excessive autolysis has been called " souring" an inexact term that is applied to a variety of kinds of spoilage of food and to in fact almost any kind that gives a sour odor. Souring due to autolysis is difficult to separate or distinguish from defects caused by microbial action, espec