{"id":1657,"date":"2024-09-08T03:06:42","date_gmt":"2024-09-07T21:36:42","guid":{"rendered":"https:\/\/agrigyan.in\/hindi\/?p=1657"},"modified":"2024-09-10T02:35:27","modified_gmt":"2024-09-09T21:05:27","slug":"meat-spoilage-%e0%a4%ae%e0%a4%be%e0%a4%82%e0%a4%b8-%e0%a4%ae%e0%a5%87%e0%a4%82-%e0%a4%96%e0%a4%b0%e0%a4%be%e0%a4%ac%e0%a5%80-%e0%a4%b5%e0%a4%bf%e0%a4%ad%e0%a4%bf%e0%a4%a8%e0%a5%8d%e0%a4%a8","status":"publish","type":"post","link":"https:\/\/agrigyan.in\/hindi\/food-microbiology\/meat-spoilage-%e0%a4%ae%e0%a4%be%e0%a4%82%e0%a4%b8-%e0%a4%ae%e0%a5%87%e0%a4%82-%e0%a4%96%e0%a4%b0%e0%a4%be%e0%a4%ac%e0%a5%80-%e0%a4%b5%e0%a4%bf%e0%a4%ad%e0%a4%bf%e0%a4%a8%e0%a5%8d%e0%a4%a8\/","title":{"rendered":"Meat Spoilage (\u092e\u093e\u0902\u0938 \u092e\u0947\u0902 \u0916\u0930\u093e\u092c\u0940)- \u0935\u093f\u092d\u093f\u0928\u094d\u0928 \u092a\u094d\u0930\u0915\u093e\u0930"},"content":{"rendered":"\n<p>Meat spoilage \u0915\u093e \u092e\u0924\u0932\u092c \u0939\u0948 \u091c\u092c meat \u092e\u0947\u0902 \u0910\u0938\u0947 changes \u0939\u094b\u0924\u0947 \u0939\u0948\u0902 \u091c\u094b \u0909\u0938\u0947 \u0916\u093e\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f unsafe \u092f\u093e undesirable \u092c\u0928\u093e \u0926\u0947\u0924\u0947 \u0939\u0948\u0902\u0964 \u092f\u0939 spoilage \u0915\u0908 reasons \u0938\u0947 \u0939\u094b \u0938\u0915\u0924\u0940 \u0939\u0948, \u091c\u0948\u0938\u0947 <strong>enzymatic activity<\/strong>, <strong>microbial growth<\/strong>, \u0914\u0930 <strong>improper handling <\/strong>during slaughter \u0914\u0930 processing\u0964<\/p>\n\n\n\n<h3 id='raw-meat-\u092e\u0947\u0902-\u0939\u094b\u0928\u0947-\u0935\u093e\u0932\u0947-changes-\u0915\u0947-\u092a\u094d\u0930\u0915\u093e\u0930'  id=\"boomdevs_1\" class=\"wp-block-heading\"><strong>Raw Meat \u092e\u0947\u0902 \u0939\u094b\u0928\u0947 \u0935\u093e\u0932\u0947 changes \u0915\u0947 \u092a\u094d\u0930\u0915\u093e\u0930<\/strong>: <\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Raw meat \u092e\u0947\u0902 \u0915\u0908 types \u0915\u0947 changes \u0939\u094b \u0938\u0915\u0924\u0947 \u0939\u0948\u0902:\n<ul class=\"wp-block-list\">\n<li><strong>Enzymatic Activity<\/strong>: Raw meat \u092e\u0947\u0902 \u0916\u0941\u0926 \u0915\u0940 enzymes \u0939\u094b\u0924\u0940 \u0939\u0948\u0902, \u091c\u094b meat \u0915\u094b break down \u0915\u0930\u0924\u0940 \u0939\u0948\u0902, \u091c\u093f\u0938\u0938\u0947 \u0907\u0938\u0915\u0947 texture \u0914\u0930 flavor \u092e\u0947\u0902 changes \u0906\u0924\u0947 \u0939\u0948\u0902\u0964 \u0907\u0938\u0915\u0947 \u0905\u0932\u093e\u0935\u093e, microorganisms \u092d\u0940 meat \u092a\u0930 action \u0915\u0930\u0915\u0947 \u0907\u0938\u0947 \u0916\u0930\u093e\u092c \u0915\u0930 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Autolysis<\/strong>: \u092f\u0939 meat \u092e\u0947\u0902 \u0939\u094b\u0928\u0947 \u0935\u093e\u0932\u0940 enzymatic breakdown \u0915\u0940 process \u0939\u0948, \u0916\u093e\u0938\u0915\u0930 beef \u092e\u0947\u0902, \u091c\u094b \u0907\u0938\u0947 tender \u092c\u0928\u093e\u0924\u0940 \u0939\u0948\u0964 \u0939\u093e\u0932\u093e\u0902\u0915\u093f, \u092f\u0939 process \u0905\u0928\u094d\u092f \u092a\u094d\u0930\u0915\u093e\u0930 \u0915\u0947 meat \u092e\u0947\u0902 \u0906\u092e\u0924\u094c\u0930 \u092a\u0930 undesirable \u0939\u094b\u0924\u0940 \u0939\u0948\u0964 Excessive autolysis \u0938\u0947 &#8220;souring&#8221; \u0939\u094b\u0924\u0940 \u0939\u0948, \u091c\u093f\u0938\u0938\u0947 meat \u092e\u0947\u0902 sour smell \u0906\u0924\u0940 \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Microbial Action<\/strong>: Microorganisms \u091c\u0948\u0938\u0947 bacteria meat \u0915\u094b spoil \u0915\u0930 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964 \u092f\u0939 action initial microbial load (\u0936\u0941\u0930\u0941\u0906\u0924 \u092e\u0947\u0902 \u092e\u094c\u091c\u0942\u0926 \u0938\u0942\u0915\u094d\u0937\u094d\u092e\u091c\u0940\u0935\u094b\u0902 \u0915\u0940 \u0938\u0902\u0916\u094d\u092f\u093e), slaughter \u0915\u0947 method, \u0914\u0930 processing \u0915\u0947 \u0926\u094c\u0930\u093e\u0928 meat \u0915\u0940 handling \u092a\u0930 depend \u0915\u0930\u0924\u0940 \u0939\u0948\u0964<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 id='slaughter-\u0914\u0930-processing-\u0915\u093e-meat-spoilage-\u092a\u0930-impact'  id=\"boomdevs_2\" class=\"wp-block-heading\">Slaughter \u0914\u0930 Processing \u0915\u093e Meat Spoilage \u092a\u0930 Impact<\/h3>\n\n\n\n<p>Animals \u0915\u0947 slaughter \u0915\u093e \u0924\u0930\u0940\u0915\u093e \u0914\u0930 meat \u0915\u0940 processing \u0915\u093e \u0924\u0930\u0940\u0915\u093e meat \u0915\u0940 spoilage \u0915\u094b \u0915\u093e\u092b\u0940 \u0939\u0926 \u0924\u0915 impact \u0915\u0930 \u0938\u0915\u0924\u093e \u0939\u0948:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gut Load<\/strong>: Higher microbial load in animal\u2019s gut \u0938\u0947 tissue \u092e\u0947\u0902 \u091c\u094d\u092f\u093e\u0926\u093e contamination \u0939\u094b \u0938\u0915\u0924\u093e \u0939\u0948\u0964 \u0907\u0938 risk \u0915\u094b \u0915\u092e \u0915\u0930\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f, slaughter \u0938\u0947 \u092a\u0939\u0932\u0947 animal \u0915\u094b \u0916\u093e\u0928\u093e \u0928\u0939\u0940\u0902 \u0926\u093f\u092f\u093e \u091c\u093e\u0924\u093e, \u091c\u093f\u0938\u0947 pre-slaughter starvation \u0915\u0939\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Animal Condition<\/strong>: \u0905\u0917\u0930 slaughter \u0938\u0947 \u092a\u0939\u0932\u0947 animals excited \u092f\u093e stressed \u0939\u094b\u0924\u0947 \u0939\u0948\u0902, \u0924\u094b \u0909\u0928\u092e\u0947\u0902 bacterial loads \u091c\u094d\u092f\u093e\u0926\u093e \u0939\u094b\u0924\u0947 \u0939\u0948\u0902 \u0914\u0930 tissue \u0915\u0940 chemistry \u092c\u0926\u0932 \u091c\u093e\u0924\u0940 \u0939\u0948, \u091c\u093f\u0938\u0938\u0947 meat \u091c\u0932\u094d\u0926\u0940 spoil \u0939\u094b\u0928\u0947 \u0932\u0917\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Bleeding Method<\/strong>: Proper bleeding \u0938\u0947 bacterial contamination \u0915\u092e \u0939\u094b\u0924\u0940 \u0939\u0948 \u0914\u0930 meat quality \u092e\u0947\u0902 \u0938\u0941\u0927\u093e\u0930 \u0939\u094b\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Cooling Rate<\/strong>: Slaughter \u0915\u0947 \u092c\u093e\u0926 meat \u0915\u093e rapid cooling microbial growth \u0915\u094b minimize \u0915\u0930\u0924\u093e \u0939\u0948, \u091c\u094b meat \u0915\u0940 quality \u0915\u094b preserve \u0915\u0930\u0928\u0947 \u092e\u0947\u0902 \u092e\u0926\u0926 \u0915\u0930\u0924\u093e \u0939\u0948\u0964<\/li>\n<\/ul>\n\n\n\n<h3 id='microbial-contamination-\u0914\u0930-growth'  id=\"boomdevs_3\" class=\"wp-block-heading\">Microbial Contamination \u0914\u0930 Growth<\/h3>\n\n\n\n<p>Microbial contamination meat spoilage \u0915\u093e \u090f\u0915 major factor \u0939\u0948\u0964 \u092f\u0939 \u0915\u0908 reasons \u0938\u0947 \u0939\u094b\u0924\u0940 \u0939\u0948:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sources \u0914\u0930 Spread of Microorganisms<\/strong>: Microorganisms \u091c\u093e\u0928\u0935\u0930 \u0915\u0947 exterior, intestinal tract, \u092f\u093e processing equipment \u0938\u0947 \u0906 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964 \u092f\u0947 microorganisms meat \u092e\u0947\u0902 blood, lymph, connective tissues, \u0914\u0930 grinding \u0915\u0947 \u0926\u094c\u0930\u093e\u0928 \u092b\u0948\u0932 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Factors Affecting Microbial Growth<\/strong>:\n<ul class=\"wp-block-list\">\n<li><strong>Contamination Level<\/strong>: Present microorganisms \u0915\u093e type \u0914\u0930 amount meat spoilage \u0915\u094b affect \u0915\u0930\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Physical Properties<\/strong>: Exposed surface area, fat content, \u0914\u0930 grinding \u0915\u0940 \u0935\u091c\u0939 \u0938\u0947 microbial growth \u092c\u0922\u093c\u0924\u0940 \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Chemical Properties<\/strong>: Moisture content, pH level, \u0914\u0930 nutrients \u0915\u0940 availability microbial growth \u0915\u094b influence \u0915\u0930\u0924\u0940 \u0939\u0948\u0964<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 id='spoilage-\u0915\u0947-\u092a\u094d\u0930\u0915\u093e\u0930'  id=\"boomdevs_4\" class=\"wp-block-heading\">Spoilage \u0915\u0947 \u092a\u094d\u0930\u0915\u093e\u0930<\/h3>\n\n\n\n<p>Meat \u092e\u0947\u0902 spoilage \u0915\u0947 different types \u0939\u094b \u0938\u0915\u0924\u0947 \u0939\u0948\u0902:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aerobic Spoilage<\/strong>:\n<ul class=\"wp-block-list\">\n<li><strong>Surface Slime<\/strong>: \u092f\u0939 spoilage bacteria \u091c\u0948\u0938\u0947 <em><strong>Pseudomonas<\/strong><\/em> \u0914\u0930 <em><strong>Acinetobacter<\/strong><\/em> \u0915\u0947 \u0915\u093e\u0930\u0923 \u0939\u094b\u0924\u0940 \u0939\u0948\u0964 \u092f\u0939 \u0924\u092c \u0939\u094b\u0924\u0940 \u0939\u0948 \u091c\u092c \u092a\u0930\u094d\u092f\u093e\u092a\u094d\u0924 moisture \u0914\u0930 \u0938\u0939\u0940 temperature \u0939\u094b\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Color Changes<\/strong>: Bacterial activity \u0915\u0947 \u0915\u093e\u0930\u0923 meat \u0915\u0947 pigments change \u0939\u094b \u0938\u0915\u0924\u0947 \u0939\u0948\u0902, \u091c\u093f\u0938\u0938\u0947 \u0939\u0930\u0947, \u092d\u0942\u0930\u0947, \u092f\u093e \u0917\u094d\u0930\u0947 \u0930\u0902\u0917 \u0926\u093f\u0916\u093e\u0908 \u0926\u0947\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Fat Changes<\/strong>: \u091c\u092c meat \u0915\u0947 fats oxidize \u0939\u094b\u0924\u0947 \u0939\u0948\u0902, \u0924\u094b \u0935\u0947 rancid \u0939\u094b \u0938\u0915\u0924\u0947 \u0939\u0948\u0902, \u091c\u093f\u0938\u0938\u0947 off-flavors \u0914\u0930 odors \u0909\u0924\u094d\u092a\u0928\u094d\u0928 \u0939\u094b\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Phosphorescence<\/strong>: \u092f\u0939 \u090f\u0915 rare type \u0915\u093e spoilage \u0939\u0948 \u091c\u094b <strong>luminous bacteria<\/strong> \u091c\u0948\u0938\u0947 <em><strong>Photobacterium spp<\/strong>.<\/em> \u0926\u094d\u0935\u093e\u0930\u093e \u0939\u094b\u0924\u0940 \u0939\u0948, \u091c\u093f\u0938\u0938\u0947 meat glow \u0915\u0930\u0924\u093e \u0939\u0948\u0964<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Yeast Spoilage<\/strong>:\n<ul class=\"wp-block-list\">\n<li><strong>Sliminess<\/strong>: Yeasts \u0915\u0947 surface growth \u0938\u0947 meat \u092e\u0947\u0902 slimy texture develop \u0939\u094b \u091c\u093e\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Discoloration<\/strong>: Yeasts \u0935\u093f\u092d\u093f\u0928\u094d\u0928 colors \u091c\u0948\u0938\u0947 \u0938\u092b\u0947\u0926, \u0915\u094d\u0930\u0940\u092e, \u0917\u0941\u0932\u093e\u092c\u0940, \u092f\u093e \u092d\u0942\u0930\u0947 \u0930\u0902\u0917 \u0915\u0947 discoloration \u0915\u093e \u0915\u093e\u0930\u0923 \u092c\u0928 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Mold Spoilage<\/strong>:\n<ul class=\"wp-block-list\">\n<li><strong>Stickiness \u0914\u0930 Whiskers<\/strong>: Mold growth \u0915\u0947 \u0936\u0941\u0930\u0941\u0906\u0924\u0940 \u091a\u0930\u0923 \u092e\u0947\u0902 meat sticky \u0914\u0930 fuzzy growth develop \u0915\u0930 \u0938\u0915\u0924\u0940 \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Spots \u0914\u0930 Patches<\/strong>: Molds \u0915\u093e\u0932\u0947, \u0938\u092b\u0947\u0926, \u092f\u093e \u0939\u0930\u0947 patches \u0915\u093e \u0915\u093e\u0930\u0923 \u092c\u0928 \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Fat Decomposition<\/strong>: Molds \u0915\u0947 \u0915\u093e\u0930\u0923 fat hydrolysis \u0939\u094b\u0924\u0940 \u0939\u0948 \u091c\u093f\u0938\u0938\u0947 rancidity \u0914\u0930 spoilage \u0939\u094b\u0924\u0940 \u0939\u0948\u0964<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Anaerobic Spoilage<\/strong>:\n<ul class=\"wp-block-list\">\n<li><strong>Souring<\/strong>: Bacteria \u0926\u094d\u0935\u093e\u0930\u093e lactic acid \u092f\u093e butyric acid \u091c\u0948\u0938\u0947 organic acids \u0915\u0947 production \u0915\u0947 \u0915\u093e\u0930\u0923 souring \u0939\u094b\u0924\u0940 \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Putrefaction<\/strong>: Anaerobic decomposition \u0915\u0947 \u0915\u093e\u0930\u0923 proteins \u0938\u0947 foul odors \u0914\u0930 gases \u091c\u0948\u0938\u0947 hydrogen sulfide \u0914\u0930 ammonia \u0909\u0924\u094d\u092a\u0928\u094d\u0928 \u0939\u094b\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h3 id='\u0935\u093f\u092d\u093f\u0928\u094d\u0928-\u092a\u094d\u0930\u0915\u093e\u0930-\u0915\u0947-meats-\u092e\u0947\u0902-spoilage'  id=\"boomdevs_5\" class=\"wp-block-heading\">\u0935\u093f\u092d\u093f\u0928\u094d\u0928 \u092a\u094d\u0930\u0915\u093e\u0930 \u0915\u0947 Meats \u092e\u0947\u0902 Spoilage<\/h3>\n\n\n\n<p>Different types \u0915\u0947 meats \u092e\u0947\u0902 spoilage \u0905\u0932\u0917-\u0905\u0932\u0917 \u0924\u0930\u0939 \u0938\u0947 \u0939\u094b \u0938\u0915\u0924\u0940 \u0939\u0948:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fresh Meats<\/strong>: Fresh meats \u091c\u0948\u0938\u0947 beef \u0914\u0930 pork bacteria \u091c\u0948\u0938\u0947 <strong><em>Pseudomonas<\/em>, <em>Acinetobacter<\/em>, <em>Moraxella<\/em><\/strong>, \u0914\u0930 <em><strong>Lactobacillus<\/strong><\/em> \u0915\u0947 \u0915\u093e\u0930\u0923 spoil \u0939\u094b\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n\n\n\n<li><strong>Cured Meats<\/strong>: Cured meats \u0915\u094b spoilage \u0915\u094b \u0930\u094b\u0915\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f curing agents \u0938\u0947 treat \u0915\u093f\u092f\u093e \u091c\u093e\u0924\u093e \u0939\u0948\u0964 \u0932\u0947\u0915\u093f\u0928 \u092f\u0947 \u092b\u093f\u0930 \u092d\u0940 microbial growth, gas production, \u0914\u0930 discoloration \u091c\u0948\u0938\u0947 factors \u0915\u0947 \u0915\u093e\u0930\u0923 spoil \u0939\u094b \u0938\u0915\u0924\u0947 \u0939\u0948\u0902\u0964<\/li>\n<\/ul>\n\n\n\n<h3 id='prevention-\u0914\u0930-management-of-meat-spoilage'  id=\"boomdevs_6\" class=\"wp-block-heading\">Prevention \u0914\u0930 Management of Meat Spoilage<\/h3>\n\n\n\n<p>Meat spoilage \u0915\u094b \u0930\u094b\u0915\u0928\u0947 \u0914\u0930 shelf life \u092c\u0922\u093c\u093e\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f \u0928\u093f\u092e\u094d\u0928\u0932\u093f\u0916\u093f\u0924 practices \u0905\u092a\u0928\u093e\u0908 \u091c\u093e \u0938\u0915\u0924\u0940 \u0939\u0948\u0902:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sanitation<\/strong>: Slaughter, processing, \u0914\u0930 storage \u0915\u0947 \u0926\u094c\u0930\u093e\u0928 proper hygiene \u092c\u0928\u093e\u090f \u0930\u0916\u0928\u093e microbial contamination \u0915\u094b minimize \u0915\u0930\u0928\u0947 \u092e\u0947\u0902 \u092e\u0926\u0926 \u0915\u0930\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Temperature Control<\/strong>: Meat \u0915\u094b \u0938\u0939\u0940 refrigeration temperature \u092a\u0930 \u0930\u0916\u0928\u0947 \u0938\u0947 microbial growth \u0927\u0940\u092e\u0940 \u0939\u094b\u0924\u0940 \u0939\u0948 \u0914\u0930 spoilage \u0915\u092e \u0939\u094b\u0924\u0940 \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Packaging<\/strong>: Meat \u0915\u094b oxygen \u0914\u0930 moisture \u0915\u0947 exposure \u0938\u0947 \u092c\u091a\u093e\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f appropriate packaging materials \u0915\u093e \u0909\u092a\u092f\u094b\u0917 \u0915\u093f\u092f\u093e \u091c\u093e\u0924\u093e \u0939\u0948\u0964<\/li>\n\n\n\n<li><strong>Curing \u0914\u0930 Preservation<\/strong>: Curing agents \u0914\u0930 \u0905\u0928\u094d\u092f preservation methods \u0915\u093e \u0909\u092a\u092f\u094b\u0917 microbial growth \u0915\u094b \u0930\u094b\u0915\u0928\u0947 \u0914\u0930 meat \u0915\u0940 shelf life \u092c\u0922\u093c\u093e\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f \u0915\u093f\u092f\u093e \u091c\u093e\u0924\u093e \u0939\u0948\u0964<\/li>\n<\/ul>\n\n\n\n<p>\u0907\u0928 \u0935\u093f\u092d\u093f\u0928\u094d\u0928 causes \u0914\u0930 prevention methods \u0915\u094b \u0938\u092e\u091d\u0915\u0930, meat \u0915\u0940 quality \u0914\u0930 safety \u0915\u094b \u0932\u0902\u092c\u0947 \u0938\u092e\u092f \u0924\u0915 maintain \u0915\u093f\u092f\u093e \u091c\u093e \u0938\u0915\u0924\u093e \u0939\u0948\u0964\u00a0<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>\u0938\u0902\u092a\u0930\u094d\u0915 \u0915\u0930\u0947\u0902:-&nbsp;<\/strong>\u092f\u0926\u093f \u0906\u092a\u0915\u094b \u0915\u094b\u0908 \u0938\u092e\u0938\u094d\u092f\u093e \u092e\u093f\u0932\u0924\u0940 \u0939\u0948 \u092f\u093e \u0915\u094b\u0908 \u092a\u094d\u0930\u0936\u094d\u0928 \u0939\u0948, \u0924\u094b \u0915\u0943\u092a\u092f\u093e \u0939\u092e\u0938\u0947 \u092f\u0939\u093e\u0902 \u0938\u0902\u092a\u0930\u094d\u0915 \u0915\u0930\u0947\u0902: info@agrigyan.in \u092f\u093e \u0907\u0938 \u092a\u094b\u0938\u094d\u091f \u0915\u0947 \u0928\u0940\u091a\u0947 \u090f\u0915 \u091f\u093f\u092a\u094d\u092a\u0923\u0940 \u091b\u094b\u0921\u093c\u0947\u0902\u0964<\/p>\n\n\n\n<p><strong>\u092a\u094d\u0930\u0924\u093f\u0915\u094d\u0930\u093f\u092f\u093e:-\u00a0<\/strong>\u0907\u0938 \u092a\u094b\u0938\u094d\u091f \u0915\u094b \u092a\u0922\u093c\u0928\u0947 \u0915\u0947 \u092c\u093e\u0926 \u0939\u092e \u0906\u092a\u0915\u0947 \u0935\u093f\u091a\u093e\u0930\u094b\u0902 \u0915\u093e \u0938\u094d\u0935\u093e\u0917\u0924 \u0915\u0930\u0924\u0947 \u0939\u0948\u0902\u0964 \u0915\u0943\u092a\u092f\u093e \u0915\u094b\u0908 \u092d\u0940 \u092b\u0940\u0921\u092c\u0948\u0915 \u092f\u0939\u093e\u0902 \u0938\u093e\u091d\u093e \u0915\u0930\u0947\u0902 \u091c\u094b \u0939\u092e\u0947\u0902 \u092c\u0947\u0939\u0924\u0930 \u0905\u0928\u0941\u092d\u0935 \u0915\u0947 \u0932\u093f\u090f \u0935\u0947\u092c\u0938\u093e\u0907\u091f \u0915\u094b \u092c\u0947\u0939\u0924\u0930 \u092c\u0928\u093e\u0928\u0947 \u092e\u0947\u0902 \u092e\u0926\u0926 \u0915\u0930 \u0938\u0915\u0947: [<a href=\"https:\/\/agrigyan.in\/feedback\/\">\u092f\u0939\u093e\u0902 \u0915\u094d\u0932\u093f\u0915 \u0915\u0930\u0947\u0902<\/a>]\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Meat spoilage \u0915\u093e \u092e\u0924\u0932\u092c \u0939\u0948 \u091c\u092c meat \u092e\u0947\u0902 \u0910\u0938\u0947 changes \u0939\u094b\u0924\u0947 \u0939\u0948\u0902 \u091c\u094b \u0909\u0938\u0947 \u0916\u093e\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f unsafe \u092f\u093e undesirable \u092c\u0928\u093e \u0926\u0947\u0924\u0947 \u0939\u0948\u0902\u0964<\/p>\n","protected":false},"author":1,"featured_media":1658,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"breadcrumbs_single_post":"","page_title_panel":"","breadcrumbs_single_page":"","single_page_alignment":"","single_page_margin":"","page_structure_type":"","content_style_source":"","content_style":"","blog_post_streched_ed":"","blog_page_streched_ed":"","has_transparent_header":"","disable_transparent_header":"","vertical_spacing_source":"","content_area_spacing":"","single_post_content_background":"","single_page_content_background":"","single_post_boxed_content_spacing":"","single_page_boxed_content_spacing":"","single_post_content_boxed_radius":"","single_page_content_boxed_radius":"","disable_featured_image":"","disable_post_tags":"","disable_author_box":"","disable_posts_navigation":"","disable_comments":"","disable_related_posts":"","disable_header":"","disable_footer":"","footnotes":"","_rishi_post_view_count":2163},"categories":[186],"tags":[188,189,187],"class_list":["post-1657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-microbiology","tag-food-microbiology","tag-food-safety-officer","tag-meat-spoilage","rishi-post"],"_links":{"self":[{"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/posts\/1657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/comments?post=1657"}],"version-history":[{"count":1,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/posts\/1657\/revisions"}],"predecessor-version":[{"id":1659,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/posts\/1657\/revisions\/1659"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/media\/1658"}],"wp:attachment":[{"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/media?parent=1657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/categories?post=1657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrigyan.in\/hindi\/wp-json\/wp\/v2\/tags?post=1657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}