Topics:
Animal Refresher, Meat Science
Most Important Chemical Spoilage of Canned Meat
Most important kind of chemical spoilage of canned meat is:
- Hydrogen swell — Correct Answer
- Flat Sour
- Flipper
- Springer
Explanation:
Correct Answer: Hydrogen Swell
Hydrogen swell is the most important kind of chemical (non-microbial) spoilage of canned meat. It occurs due to the chemical reaction between the acid in the food product and the tin (tinplate) of the can, producing hydrogen gas (H₂).
Mechanism of Hydrogen Swell
- Organic acids in canned meat (especially acidic products) react with the tin lining of the can: Fe + 2HCl → FeCl₂ + H₂↑
- Hydrogen gas accumulates inside the can → can swells (both ends bulge).
- The product itself is NOT microbiologically spoiled — it may still be safe to eat, but the swollen can is rejected.
Compare: Microbial vs Chemical Can Spoilage
- Microbial spoilage → Flipper, Springer, Soft Swell, Hard Swell, Flat Sour, TA Spoilage, Sulphur Stinker
- Chemical spoilage → Hydrogen Swell (H₂ from acid-tin reaction)
Flat Sour
- Flat Sour is caused by thermophilic acid-producing bacteria (Bacillus coagulans, B. stearothermophilus) — the can does NOT swell (flat) but the product is sour. It is microbial spoilage, not chemical.
📚 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.
