ABSTRACT
STORING meat after slaughter represents a challenge to meat processors, retailers and the consumer. Fresh meat is perishable because it contains most nutrients required by bacteria, the pH is not prohibitive to most bacteria and it has abundant amounts of free water. If proper storage conditions (e.g., refrigeration) or preservation treatments (e.g., heating, irradiation) are not employed, the meat will spoil within a matter of hours or days. In areas where refrigeration is not available, poultry is still marketed live and slaughtered immediately prior to consumption. In other places, special procedures are used (e.g., HACCP; see Chapter 12) to ensure low microbial counts and consumer safety. The rules and regulations are usually enforced by special government agencies designed to supervise meat production and assure wholesomeness (see Chapter 6; Inspection).
