This paper is titled 'Microbiology of Meat Spoilage'. It clearly explains those Spoilage microorganisms associated with the Spoilage of meat and meat products and also the preservative method to be used in preserving meat. On the basis of its high moisture content and presence of adequate nutrient, meat is regarded as the most perishable product (Magnus, 1986) and thereby highly susceptible to spoilage by microbial proliferation. Apart...
