PART I MEAT, PROCESSED MEATS AND POULTRY 1Methods to Predict Spoilage of Muscle Foods

Contents 1.1 Introduction ....................................................................................................................... 4 1.2Culture-Based Methods..................................................................................................... 5

1.2.1Agar Plate Count Methods..................................................................................... 5 1.2.2Alternative Culture Methods.................................................................................. 5

1.3Direct Epifluorescent Filtration Technique......................................................................... 6 1.4ATP Bioluminescence Methods......................................................................................... 8 1.5Electrical Methods............................................................................................................. 9 1.6Limulus Amoebocyte Lysate Assay..................................................................................... 9 1.7Spectroscopic Methods......................................................................................................10 1.8Developmental Methods...................................................................................................10