Cause and Effect

DIALOGUE CAUSE AND EFFECT

Linggo             : Good morning Dolla

Dolla                : Good morning linggo

Linggo             : Do ​​you want to?

Dolla                : It's a linggo, the meat I bought yesterday decayed because I forgot to put it      in the freezer

Linggo             : How can meat can decay?

Dolla                : Because autolysis (enzymes in meat), chemicals (oxidation) and                        microorganisms. But chemically by pH, air activity, oxygen
                          availability and temperature

Linggo             : How to keep meat from decaying quickly?

Dolla                : By way of storing meat in the freezer so that temperature, air activity, pH,          and oxygen availability awake

Linggo             : Thank you for the information Dolla

Dolla                : Okay Linggo 

Decomposition of meat

Decomposition of meat can be caused by the activity of enzymes in meat (autolysis), chemicals
(oxidation) and microorganisms. This decay mechanism is very complex.

Factors affecting the growth of microorganisms in meat and which ultimately determine the type of
decomposition are: (1) the type and number of early microorganisms (pollutants) and their spread: the
contaminated meat by the psychrotrophic will rapidly decay at low temperatures; (2) the physical
properties of meat: milled meat more rotten (broader surface), fat protects the micro-organisms (but
can be oxidized); (3) the chemical nature of meat: pH, water activity; (4) availability of oxygen; And
(5) temperature.

The bacteria grows in meat by utilizing the components (low molecular weight) dissolved in the
meat. The concentration of these components in meat and their use by certain types of microbes will
determine the time of occurrence (onset) and type of decay