KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES

Abstract

This work is a review, which presents, generalises, and systematises the information collected by other leading experts from around the world on storage and especially on spoilage of various types of meat. The paper considers the main physical factors of spoilage of meat-based food products, sources of pollution at all stages of the meat production chain, from the arrival of raw materials up to packaging in various consumer containers and storage at different temperatures. The main representatives of foreign microflora (bacteria, moulds, yeasts, etc.) causing spoilage of raw meat have been briefly described, their taxonomic diversity has been analysed, and characteristic diagnostic signs of meat spoilage by microorganisms of certain groups have been found out. Besides, the paper considers and describes the internal and external factors determining the growth, development, and reproduction of microflora, especially those affecting the rate and intensity of raw meat spoilage, and substantiates their interrelationship and mutual influence. Certain regularities have been established in how these factors affect the vital activity of spoilage microflora, and it has been shown that changing their numerical values allows controlling microorganisms’ growth, development, and reproduction, thus extending the shelf life of a product. For example, one of the most common physicochemical indicators of meat, which affects its processing method or shelf life, is active acidity. It is a well-known fact that with its increase, the shelf life of meat products decreases. Such an indicator as water activity is an important physical parameter of meat quality and safety, as it is one of the decisive factors of the growth and development of microorganisms. In our opinion, this is one of the key parameters affecting the storage life and stability of meat products. So adjusting its numerical value in various ways will make it possible to improve the existing technologies of storing meat products, and may allow developing and implementing some new ones.