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This deterioration depends upon the storage conditions and the reasons for storage changes. ... Additionally abnormalities such as blood spots, embryonic development, and spoilage are identified. The importance of these conditions in a food product depends on the specific role and function of the egg in the food product.
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However, bacteria or moulds food spoilage causes serious deterioration by ... The microbial curve, log N versus time, obtained for each combination of ...
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"Probably the single most important factor in preventing microbial food spoilage is temperature." ... Fruit and Vegetable General Processing. Chapter 3: Deterioration Factors and Their Control. Mircea Enachescu Dauthy. FAO Agricultural Services Bulletin No. 119, Rome 1995.
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food spoilage ( ′füd ′spöilij ) ( food engineering ) Deterioration in the color, flavor, odor, or consistency of a food ... Sci-Tech Dictionary: food spoilage ... (food engineering) Deterioration in the color, flavor, odor, or consistency of a food product.
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Growth & activity of microorganisms ... Activity of food enzymes ... Back to first slide...
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IMPACT: 2007-09-01 TO 2008-08-31 The impact of this work is that novel mechanisms of quality deterioration in muscle food systems were revealed by the techniques employed. The findings to date are a change in knowledge.
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There is a need for technologies that reduce the rate of food deterioration and/or provide information about the quality/safety of foods. Research & development will be necessary to affect these desirable changes.
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