Which indicator is most indicative of anaerobic spoilage in meat?

Which indicator is most indicative of anaerobic spoilage in meat?

• A. Slime formation
• B. Souring
• C. Gray color
• D. Sticky meat surface

Answer: (B)

Under low-oxygen conditions, bacteria such as lactic acid bacteria ferment sugars to lactic acid, producing a sour odor and taste in spoiled meat. This souring is the most reliable indicator of anaerobic spoilage because it directly reflects acid-producing metabolism that thrives when oxygen is limited, as in vacuum-packed or modified-atmosphere meat. Slime formation can occur with various spoilage pathways and isn’t specific to anaerobic conditions. A gray color mainly results from pigment changes or oxidation and isn’t unique to anaerobic spoilage. Sticky surface indicates microbial growth in general and can accompany multiple spoilage routes. Therefore, souring best signals anaerobic spoilage.

Under low-oxygen conditions, bacteria such as lactic acid bacteria ferment sugars to lactic acid, producing a sour odor and taste in spoiled meat. This souring is the most reliable indicator of anaerobic spoilage because it directly reflects acid-producing metabolism that thrives when oxygen is limited, as in vacuum-packed or modified-atmosphere meat. Slime formation can occur with various spoilage pathways and isn’t specific to anaerobic conditions. A gray color mainly results from pigment changes or oxidation and isn’t unique to anaerobic spoilage. Sticky surface indicates microbial growth in general and can accompany multiple spoilage routes. Therefore, souring best signals anaerobic spoilage.