Course Content
Aim, objective and role of veterinary public health
0/5
Introduction
Aim of veterinary public health
Scope of Veterinary Public Health
Objectives of veterinary public health
Role of Veterinary Public Health
Meat hygiene in relation to public health
0/4
Introduction
Microbial flora of meat and meat products
Some common Gram-positive bacteria that affects meat
Some common Gram positive bacteria that affects meat
Sources of bacterial contamination of raw meat and method of control
0/5
Introduction
Sources of microorganisms
Methods of Reducing Contamination during Slaughtering
Methods of Reducing Post-slaughtering Contamination
Meat quality parameters
General principles and objectives of meat inspection
0/4
Introduction
Ante mortem inspection
Postmortem inspection
Objectives of Meat Inspection
Different components and management aspects of abattoir
0/3
Introduction
Site selection
Components of slaughterhouse
Methods of slaughter
0/3
Introduction
Types of stunning
Killing
Conditions detected at meat inspection and judgement
0/2
Introduction
Acute and chronic conditions
Characteristics and differentiation of meats of different food animals
0/2
Introduction
Differentiation techniques of meat of different animals
Emergency slaughter
0/2
Introduction
Methods of slaughter
Disposal of unsound meat
0/3
Introduction
Various Methods of Disposal of Unsound Meat and Carcass
Disinfection of Premises
Principles of meat preservation
0/3
Introduction
Factors that affect microbial growth
Principles of preservation
Meat borne diseases and method of control
0/9
Introduction
Meat borne Bacterial diseases
Other pathogens
Meat borne Viral diseases
Meat borne Prion disease
Meat borne Parasitic disease
Methods of control of meat borne diseases
Microbial spoilage
Testing
Duties of a meat inspector
0/1
Introduction
Learn Meat Inspection with Anusha
About Lesson

Microbial spoilage

Depending on oxygen availability, meat spoilage by micro-organisms can manifest itself as follows:

 

Oxygen

Microbial agent

Symptoms

Present

Aerobic bacteria

ü  Surface slime

ü  Discolouration

ü  Gas production

ü  Change in odor

ü  Fat decomposition

 

Present

Yeasts

ü  Surface slime

ü  Discoloration

ü  Change in odor and taste

ü  Fat decomposition

Present

Molds

ü  Sticky and “whiskery” surface

ü  Discoloration

ü  Change in odor

ü  Fat decomposition

Absent

Anaerobic bacteria

ü  Putrefaction and foul odors

ü  Gas production

ü  Souring

 

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