Why is meat a perishable item?

1. Microbial Growth:

* Meat provides a perfect environment for bacteria, molds, and yeasts to thrive.

* These microorganisms decompose meat proteins, leading to spoilage, off-flavors, and potentially harmful toxins.

2. Enzymatic Activity:

* Meat contains enzymes that continue to break down muscle tissue after slaughter.

* These enzymes contribute to tenderization but also lead to changes in texture, color, and flavor over time.

3. Oxidation:

* Fat in meat is susceptible to oxidation, which leads to rancidity, producing unpleasant tastes and odors.

4. Moisture Loss:

* Meat loses moisture through evaporation, which can cause dehydration, toughening, and flavor changes.

5. Temperature:

* Bacteria thrive at warm temperatures.

* Refrigeration slows down microbial growth and enzymatic activity, but doesn't stop them completely.

6. pH Changes:

* The pH of meat naturally decreases after slaughter.

* This change in acidity can influence microbial growth and enzymatic activity.

7. Handling and Storage:

* Improper handling and storage practices can accelerate spoilage.

* Cross-contamination from other food sources can also introduce harmful bacteria.

These factors combine to make meat a perishable item that requires careful handling and proper storage to maintain its quality and safety for consumption.