JJ Abraham, RobinsonAppa Rao, VNarendra Babu, REzhilvelan, S, et al.,TANUVAS2021-03-162021-03-16https://krishikosh.egranth.ac.in/handle/1/5810162488TNV_AICRP_BC_E_42-46Microbial spoilage, lipid oxidation and enzymatic autolysis are the major mechanisms involved in the deterioration in quality of meat and meat products during processing and storage. Microbial growth in meat may result in slime formation, degradation of structural components, decrease in water holding capacity, development of off odours and perceptible changes in texture and appearance. Lipid oxidation may lead to development of rancidity, loss of color and nutritive value. Enzymatic autolysis of carbohydrates, fats and proteins of the tissues results in softening and greenish discoloration of meat.EnglishVeterinary ScienceBook chapter