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The peroxide value of meat should be low.

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+1 vote
in Fermentation Technology by (72.1k points)
The peroxide value of meat should be low.

(a) True

(b) False

The question was posed to me in homework.

This intriguing question comes from Commercial Applications in division Commercial Applications of Fermentation of Fermentation Technology

1 Answer

+2 votes
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Best answer
Correct option is (a) True

Easy explanation: The peroxide value of meat should be low so that the raw material used is not oxidized. Also, the pH of the unground meat must be below 5.8 to prevent the growth of undesirable microorganisms or pathogens.

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