What You Need to Know
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.
Steps
- 1.
Fermented sausages (Europe): Controlled spoilage for flavor development
- 2.
Hákarl (Iceland): Traditional preservation of shark meat
- 3.
Nem Chua (Vietnam): Fermented pork preparation