Refrigeration as a quality and safety contribution to the meat industry
“In order to contribute to the availability of food for a constantly growing population, demanding with the quality of the products of the meat industry" Meat becomes an ideal culture medium for the growth of almost any micro-organism. This is due to its nutritional qualities, neutral post-mortem pH (pH = 6.5), high water activity (aw = 0.98), and extrinsic factors such as temperature and oxygen concentration. Meat and meat products are perishable by nature and easily susceptible to microbial contamination and chemical...
