Related Experiment Video

Updated: May 27, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

The effect of bruised beef addition on the quality of processed meat products

S A Rogers1, L T Tan, J A Bicanic

  • 1International Food Institute of Queensland, Department of Primary Industries, 19 Hercules Street, Hamilton, 4007, Queensland, Australia.

Meat Science
|November 9, 2011
PubMed

More Related Videos

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Brick Durability, Strength, and Appearance01:15

Brick Durability, Strength, and Appearance

Brick durability, strength, and appearance are crucial factors in construction, influencing the choice of bricks for specific applications. The process of freeze-thaw, for instance, significantly affects brick durability. This phenomenon occurs when water absorbed by a brick expands as it freezes, potentially causing damage when it melts and refreezes. Bricks are graded for durability: SW-grade bricks are the most durable, offering high strength and low water absorption, followed by MW-grade...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...