Chapter 17 - Spoilage bacteria and meat quality

Abstract

Globally one-third of foods produced for human consumption is wasted each year. This wastage is primarily due to spoilage that deems food unacceptable for consumers. Among the various food products, meat is one of the most perishable commodities due to its moderate pH and high nutrient and moisture content. The primary factors that contribute to meat spoilage include microbial growth, lipid oxidation, and enzymatic autolysis. The nutrient breakdown in meat by microbial growth and autolysis results in the development of off-odors and flavors, slime formation, and discoloration, thereby making it unacceptable for human consumption. This chapter provides an overview of microbial spoilage of meat, spoilage microbiome, mechanisms and factors contributing to microbial spoilage, its effect on meat quality, and methods to detect microbial spoilage in meat.