Objective spoilage detection – Which analytical technique was first described specifically to detect incipient spoilage in meat?

Introduction / Context:
“Incipient spoilage” refers to the earliest detectable quality changes before obvious off-odors or slime appear. An objective, rapid test helps processors screen lots without waiting for overt spoilage.

Given Data / Assumptions:

• We compare ERV with generic counts (APC) and other extract-based measures.
• Question asks which was first described for incipient spoilage detection.

Concept / Approach:
Extract Release Volume (ERV) quantifies the volume of fluid released from meat homogenates under standardized conditions. As proteins denature and myofibrillar integrity changes during early spoilage, ERV shifts measurably before gross sensory defects.

Step-by-Step Solution:
Differentiate methods → APC measures microbial numbers, not specifically early quality change. ERV was proposed as a rapid physicochemical indicator correlating with early spoilage. Therefore, ERV is the correct historical answer.

Verification / Alternative check:
Studies showed ERV changes precede unacceptable sensory scores, making it useful for early detection; later, other indices (TVB-N, pH, K-value) complemented it.

Why Other Options Are Wrong:
HEV is not the commonly cited original; APC is general and often lags sensory changes; “none” is incorrect since ERV is documented.

Common Pitfalls:
Equating high counts with incipient spoilage; microbial numbers do not always map linearly to early quality loss.

Final Answer:
Extract Release Volume (ERV).