Spoilage of meat can be caused by a variety of microorganisms, including bacteria, yeasts, and molds. Some common spoilage bacteria that are responsible for the degradation of meat include:
- Pseudomonas: These bacteria are commonly found in soil, water, and other moist environments. They produce enzymes that break down proteins and lipids in meat, causing off-flavors and odors.
- Shewanella: These bacteria are commonly found in marine environments and are responsible for causing the "fishy" smell that is often associated with spoiled seafood.
- Brochothrix: These bacteria are commonly found in raw meat and can cause discoloration and off-flavors when they grow on the surface of the meat.
- Lactobacillus: These bacteria are commonly found in dairy products but can also grow on meat. They produce lactic acid, which can cause the meat to become sour and have a tangy flavor.
- Clostridium: These bacteria are commonly found in soil and can produce toxins that cause food poisoning. They are responsible for causing "blown" or swollen canned meats.
Overall, the spoilage of meat is a complex process that is influenced by a variety of factors, including the type of meat, storage conditions, and the presence of microorganisms.