In fresh and spoiling

Fox, C.W., Chrisope, G.L., Marshall, R.T. 1976. Incidence and identification of phospholipase-C-producing bacteria in fresh and spoiled homogenized milk. J. Dairy Sci. 59, 1857-1864. 

Products and Uses Found in bananas (frozen), beef (cured), cured meat food products, pork (cured), pork (fresh), and poultry as antioxidant (slows down spoiling), curing accelerator, and preservative. 

Bacteria are involved in many, but not all, types of food spoilage. The stale, putrid odor of spoiled meat, the foul odor of spoiled egg, and the sour odor of spoiled milk are examples of bacteria food spoilage. Both fresh and canned foods are subject to food spoilage. Some types of food spoilage are caused by enzymes, and others are caused by chemical reactions— for example, by nonenzymatic browning. The control of bacterial spoilage has received a tremendous amount of research attention since the days of Louis Fhsteur, who pioneered in the study of bacteria. 

Lactic acid is what gives the sour taste to spoiled milk and to sauerkraut. It is used in foods to add tartness, and to preserve freshness in... 

This announcement was read to the Academy by Debray, for Moissan was not then a member, and the president appointed a committee consisting of MM. J.-H. Debray, Marcelin Berthelot, and Edmond Fremy to investigate the discovery. In the presence of these distinguished guests, the apparatus acted like a spoiled child. Moissan could not obtain as much as a bubble of fluorine. However, on the following day he used fresh materials and demonstrated his discovery to the entire satisfaction of... 

Another chemical method for measuring freshness, that is more rapid, continuous, and less destructive than other methods is the detection of volatile trimethylamine (TMA), dimethylamine (DMA), monomethylamine (MMA), and ammonia 14,15). Trimethylamine oxide (TMAO) is a decomposition product of proteins as well as present in excretions of fish 16). Spoilage bacteria can reduce TMAO to TMA plus small amounts of DMA, MMA, and ammonia. Tissue TMA levels have be correlated with the pungent odor associated with spoiled seafood as well as total bacterial counts 14). Researchers incorporated a test strip... 

Several objective methods are available to determine the freshness of shrimp however, many require a) raw products for analysis, b) complex chemistry and equipment for testing, or c) highly trained technicians. Additionally, some of these methods require extensive analysis time making results meaningless if product has already spoiled or has been released to consumers. Results for the impedance method discussed in the present paper demonstrate that spoilage of raw or thermally processed shrimp can be detect in 30 min with easy sample preparation. The limitations of this method revolve around the requirement for authentic fresh frozen standards as a basis for comparison. Further research is necessary to define the effect of seasonal and geographical variations, and species and size difference. The sum of these factors will likely affect the reproducibility of this method. 

Treatments to prepare the site for seeding or planting are determined after evaluation of site data and establishment of the land-management options and objectives. Grass and legumes often require more surface preparation than trees and shrubs. Uncompacted fill slopes and freshly reshaped surfaces may make acceptable seedbeds. Hard crusts form on many spoils fine clay-size particles are consolidated by the drying action of wind and sun. This crust may be broken by rainfall, frost, or mechanical scarification. In many cases, ground cover will be denser if it is seeded into fresh spoil or where spoil surf.ices have been broken by natural or mechanical scarification. 

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