describe some reasons why raw minced and aerobically stored meat spoils faster than 1) cut, raw...

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Biology

describe some reasons why raw minced and aerobically stored meatspoils faster than 1) cut, raw pieces of meat stored anaerobically.In which of the three products do lactic acid bacteria not play arole as spoilers

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The muscle tissue is very sterile in healthy animal before slaughter but when slaughter occurs due to the exposure of muscle to the contaminants like intestinal contents mis handling improper cleaning unclean water of carcass after evisceration removal of internal organs could conatminate the carcass the total bacterial counts ranges from 102 105 cfugram in fresh meat offodours are seen when the count more than 107 cfug slime    See Answer
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