Meat where the quality of food dwindled or the

Meat is very popular as many because of its delicious taste and it is very beneficial for human body. But few people in the world still often consume meat that has been damaged. This can affect the state of their health. Therefore, each user must know how the condition of the meat while it is still fresh, and when it is damaged so they can alert from eating meat that has been damaged.Based on the review, fresh meat is highly perishable. Besides humans, meat is also liked by any other microorganisms and the meat can be spoiled by any of them. Spoilage is a condition where the quality of food dwindled or the food situation deteriorated to the point where food cannot be eaten anymore. The presence of Microbes in food as in meat can be liable for damage to the meat. When they reduce the meat, acid and other waste created in the process. Although microbes in itself may or may not be hazardous, waste products that might be unpleasant to taste or may endanger one’s health. That matter is one of the causes of damage to the fresh meat. The meat was preferred for microbes to breed in it because the meat is rich in nitrogenous foods that various levels of complexity, high humidity, and plentifully supplied with the accessory minerals and growth factors. In addition, the meat usually has several fermentable carbohydrates (glycogen) & will encourage the pH of most micro-organisms. The fresh meat damage is also affected by temperature, pH, water rates, oxygen and acidity levels and nutrient content in the vaginal flesh. The characteristics of the meat that is damaged can be seen from the meat changes colour, odour, slime formation and changes the flavour. Most of the microbes that often grow on meat usually belong to the psychrophilic microbes, which microbes that can live at optimum temperature 5-15 ° C, the maximum temperature of 20 °C and the minimum temperature of 0 °C. Part new beef from slaughtered animals that are healthy it is usually sterile. Radioactivity and smell meat usually comes from microorganisms on the surface of the meat, which is then into the meat.Damage the flesh occur through normal slaughter techniques, outside sources during bleeding, the method of handling meat, skinning, cutting and processing. And by the intestinal tract of animals, outside animals (hides, hooves and feathers), etc.There are two types of spoilage of meats which is spoilage under aerobic conditions and under anaerobic conditions.For spoilage under aerobic conditions, the bacteria may cause the surface of the meats slime which may be caused by species of Pseudomonas, Moraxella, Streptococcus, Bacillus, and Micrococcus. It is an early indication of spoilage, often observed before the expiry date.Facultative and anaerobic bacteria can able to grow within the meat under anaerobic conditions and cause spoilage in such conditions which are souring, putrefaction, and taint occurs.