DESCRIBE SOME REASONS WHY RAW MINCED AND AEROBICALLY STORED MEAT SPOILS FASTER THAN 1) CUT, RAW PIECES OF MEAT STORED ANAEROBICALLY.

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DESCRIBE SOME REASONS WHY RAW MINCED AND AEROBICALLY STORED MEAT SPOILS FASTER THAN 1) CUT, RAW PIECES OF MEAT STORED ANAEROBICALLY. IN WHICH OF THE THREE PRODUCTS DO LACTIC ACID BACTERIA NOT PLAY A ROLE AS SPOILERS

describe some reasons why raw minced and aerobically stored meat spoils faster than 1) cut, raw pieces of meat stored anaerobically. In which of the three products do lactic acid bacteria not play a role as spoilers

 

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