ABSTRACT
Meat is the edible part of the flesh of an animal’s skeletal muscles and is an excellent source of many nutrients for human consumption. The term “postharvest fresh meat” includes meat from recently processed animals as well as vacuum-packed meat or meat packed in controlled-atmospheric conditions to ensure quality and preservation. However, the diverse nutrient composition of meat makes it an ideal environment for the growth and propagation of meat spoilage microorganisms and common foodborne pathogens. It is essential that adequate preservation technologies should be applied to maintain its safety and quality [1]. The postharvest processes used in meat preservation are principally concerned with inhibiting microbial spoilage, although other methods of preservation are sought to minimize quality deteriorative changes such as color and oxidative changes.
