International Journal of Modern Science and Technology · ISSN 2456-0235

Review · Biological Sciences · Volume 6, Issue 2-3 · Feb/Mar 2021 · Pages 23–30

Microbial Spoilage of Meat and It’s Detection - A Review

Nibedita Chowdhury, Rupsa Sengupta, Saurjaynee Biswas, Deborima Bera, Kakali Bandyopadhyay

  • Nibedita Chowdhury: Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata, India.
  • Rupsa Sengupta: Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata, India.
  • Saurjaynee Biswas: Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata, India.
  • Deborima Bera: Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata, India.
  • Kakali Bandyopadhyay: Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata, India.

Abstract

Spoilage of meat is a metabolic process which occurs if the meat is left untreated under unsuitable conditions like low oxygen, high water activity & low temperature, hence it becomes unacceptable for human consumption. Meat spoilage is generally caused by unavoidable infections & decomposition of meat by bacteria & fungi. The microorganisms usually come in contact with the meat through the person handling the meat or borne in the animal itself. Unattractive odours & flavours, discolouration, gas & slime are produced by the microbes associated with deterioration of meat. For so long, food industry has been looking for technologies to detect deterioration of meat. Few detection methods are being used in food industry these days to ensure freshness of meat & customer satisfaction such as spectroscopy, use of AI methods, biosensors etc. In the present review article, it has been focused on the detection of meat spoilage by FT-IR spectroscopy with PLS Analysis method, Xanthine Oxidase enzyme biosensor method & Enumeration method.

Keywords

Spoilage of meat; Water activity; Spectroscopy; AI methods; Biosensors; Xanthine

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