Table 2.

Meat spoilage agents and their effect generated on meat and meat products surface

Type of microbial agent	Oxygen requirement	Symptoms
Aerobic bacteria	Present	• Formation of surface slime • Discoloration of products • Production of gas • Change in odor • Fat decomposition take place
Anaerobic bacteria	Absent	• Putrefaction and foul odors • Gas production • Results in souring of meat products
Yeasts	Present	• Surface slime formation • Discoloration occurs • Change in odor and taste • Decomposition of fat in meat
Molds	Present	• Sticky and “whiskery” surface • Discoloration appeared • Change in odor • Results in fat decomposition

Adopted from (Lawrie and Ledward 2006)