Frozen Mutton and Chicken - Safe?

Due to increased urbanization, rising income, changing food habit and consumer awareness, domestic consumers too demanding hygienically produced meat and meat products. Therefore, there is an urgent need to reorganize and strengthen the meat sector based on scientific approach to provide wholesome meat to domestic consumers. The healthy disease free animals are procured from the livestock

markets/farmers/feedlots/farms and are rested for 24 hour to produce quality meat. During production of meat veterinarians subject the animals to ante-mortem examination during the rest period. After their approval, they are slaughtered either under Halal/Jhatka procedure depending upon consumers choice. Thereafter, the Veterinarian subjects the carcass to post-mortem examination. After its approval for

safety, it is sold in the retail market as fresh meat. Three set of substances are involved in microbial spoilage of products in one

or the other way i.e. (i) compounds contributing in the glycolytic pathway (e.g., glucogen, glucose, glucose-6-phosphate, lactate, etc.), (ii) metabolic products (e.g., gluconate, gluconate-6-phosphate, pyruvate, lactate, etc.) and (iii) nitrogen energy sources (e.g., aminoacids, proteins)