Topics:
Animal Refresher, Meat Science
Mechanism by Which Preservation Extends Meat Shelf Life
Preservation enhances the shelf life of meat because of the preservative technique:
- Prolongs the lag phase of bacterial growth — Correct Answer
- Prolongs the log phase of bacterial growth
- Reduces the lag phase of bacterial growth
- Reduces the log phase of bacterial growth
Explanation:
Correct Answer: Prolongs the Lag Phase of Bacterial Growth
Preservation techniques extend the shelf life of meat by prolonging the lag phase of bacterial growth — the period during which bacteria are adapting and not yet multiplying. A longer lag phase delays the onset of the log phase (rapid multiplication), thus delaying spoilage.
How Different Preservation Methods Prolong the Lag Phase
- Chilling (4°C) — Low temperature slows enzymatic and metabolic activity of bacteria, extending lag phase.
- Freezing (−18°C) — Stops all microbial growth entirely (no lag or log phase possible).
- Vacuum packaging / MAP — Removes O₂, preventing aerobic spoilage bacteria from multiplying.
- Curing (salt, nitrite) — Reduces water activity (Aw), inhibiting bacterial growth.
- Smoking — Bacteriostatic phenols extend lag phase.
Key Principle
The aim is always to keep bacteria in the lag phase as long as possible — once they enter log phase, food spoilage becomes rapid and exponential.
📚 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.
