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| Meat Microbiology(part8) The Spoilage Bacteria in Meat and Meat Products |
| LI Xiaobo |
| Department of Food Science, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract Most of the fresh meat and meat products are easily degenerate. Generally speaking, the bloodletting after slaughtering animals, meat from the muscle to the transformation stage, the kind of microorganisms, chemical and physical factors affect the meat and meat products, therefore, the meat and meat products become the stage of spoilage. The microorganisms cause the most widespread spoilage of meat and meat products, especially bacteria. So this paper focuses on the variety,characteristics and several bacteria of food spoilage.
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2008, Vol. 22 
