Meat is a source of animal protein and loved by many people around the world.

Meat
consumption has increased very rapidly. But with the increased consumption of meat, lots of
meat are also can be decomposition.
Stages cuts of meat:
1. Handling and loading of animals on the farm
2. Ttransporting animals to slaughterhouses
3. Off-loading and holding of animals
4. Slaughtering of animals

Processes and equipment that are not good causes lower the quality of the meat and
decomposition of meat so the meat becomes wasted.
How cuts of meat incorrectly, cleanliness and temperature during storage, the acidity of the meat,
and the structure of muscle tissue can also cause decomposition. In addition, compounds such as
fats and proteins are degraded by enzymes, microbes, or the oxidation reaction can cause
changes in meat such as flavor, tenderness, juiciness, odors, and texture.
Causes of Meat Spoilage
The glycogen content of animal muscles is reduced when the animal is exposed to pre-slaughter
stress which changes the pH of the meat, to higher or lower levels, depending on the production
level of lactic acid which produced due to the breakdown of glycogen content of animal muscles
via an anaerobic glycolytic pathway. Higher levels of pH (6.4-6.8) result in Dark, Firm, and Dry
(DFD) meat. Lower levels of pH result short term stress results Pale, Soft and Exudative (PSE)
meat and causes breakdown of proteins, providing a favorable medium for the growth of
bacteria.
Factors affecting shelf life of meat
1. Intrinsic
a. Type of animal
b. Breed and fed regime
c. Age of animal at time of slaughter
d. Initial microflora
e. Chemical properties
f. Availability of oxygen
g. Processing conditions and control
h. Hygiene
2. Extrinsic Quality- management system
a. Temperature control
b. Packing system
c. Storage types
Three main mechanisms for meat or meat products spoilage
1. Microbial Spoilage
2. Lipid Oxidation
 3. Autolytic Enzymatic Spoilage

Microbial Spoilage
Meat and meat products give excellent growth media for a variety of microflora and some of
them are pathogen. Mold species that can influence meat spoilage are Cladosporium,
Sporotrichum, Geotrichum, Penicillium and Mucor while yeasts species include Candida spp.,
Cryptococcus spp. and Rhodotorula spp. The bacteria species are Pseudomonas, Micrococcus,
Streptococcus, Sarcina, Lactobacillus, Salmonella, Escherichia, Clostridium and Bacillus.
The intestinal tract and the skin of the animal are the main sources of these microorganisms. The
composition of microflora in meat depends on various factors:
a. Preslaughter husbandry practices
b. Age of the animal at the time of slaughtering
c. Handling during slaughtering, evisceration and processing
d. Temperature controls during slaughtering processing and distribution
e. preservation methods
f. Type of packaging
g. Handling and storage by consumer