ABSTRACT
Contents 22.1 Introduction ................................................................................................................. 446 22.2 Eff ect of Intrinsic and Extrinsic Parameters ................................................................. 446
22.2.1 Oxygen Availability ........................................................................................ 446 22.2.2 Water Activity ................................................................................................ 446 22.2.3 pH ................................................................................................................. 447 22.2.4 Temperature ................................................................................................... 447 22.2.5 Presence of Bacteriostatic Compounds ........................................................... 447
22.3 Eff ect of Initial Microbial Load ................................................................................... 447 22.4 Microorganisms Involved in Meat Spoilage ................................................................. 448 22.5 Microbial Spoilage of Raw and Processed Meat ........................................................... 449
22.5.1 Raw and Ground Meat ................................................................................... 449 22.5.2 Cured Meats ................................................................................................... 449 22.5.3 Sausages ..........................................................................................................450 22.5.4 Cooked Meats .................................................................................................451 22.5.5 Dry Sausages ...................................................................................................451 22.5.6 Canned Meat ..................................................................................................451 22.5.7 Vacuum or Modifi ed-Atmosphere Packaged Meats .........................................451
