Original Paper Determination Of Easily Hydrolysable Nitrogen In Meat Products MARIANA-LUMINIŢA NEACŞU (1) , L. CHIRIGIU (2) , MARIA-VIORICA BUBULICĂ (2)

2010 Current Health Sciences Journal   unpublished
Growth and fermentation process of meat acidity is favored by muscle glycogen level. Fermented meat or "hot meat" contains a relatively high amount of acid, hydrogen sulfide but has very little alkali or ammonia. But under the influence of bacteria, typical decay processes occur which is actually classical method of altering and insanitary meat. Results depend on the nature of bacterial products, which are acting on anaerobiosis or aerobiosis as septic nature of meat in animals with bacteremia.
more » ... ls with bacteremia. In general, aerobic bacteria initiate and facilitate the action of the anaerobic and the result is very complex.