Topics:
Animal Refresher, Meat Science
Effect of Freezing on Microbial Growth in Meat
Chilling retards microbial growth in meat while the freezing of meat:
- Stops the microbial growth — Correct Answer
- Retards microbial growth
- Accelerates microbial growth
- Has no effect on microbial growth
Explanation:
Correct Answer: Stops the microbial growth
Freezing (−18°C) completely stops microbial growth, while chilling (4°C) only retards it.
Key Distinction
- Chilling: Retards (slows down) microbial growth → bacteria survive but grow very slowly.
- Freezing: Stops microbial growth → bacteria are dormant but not killed.
- Note: Freezing does NOT kill all bacteria. On thawing, survivors resume growth.
Bacterial Growth Phases (General)
- Lag phase: Bacteria increase in size but no multiplication — preservation prolongs this phase.
- Log phase: Fastest multiplication — this is what chilling/freezing tries to delay.
- Stationary phase: Growth equals death rate.
- Decline phase: Bacteria die off.
Preservation Strategy
- All preservation methods work by prolonging the lag phase of bacterial growth.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
