Effect of Low Temperature Preservation on Quality Characteristics of Meat
Journal Title: Journal of Animal Feed Science and Technology - Year 2019, Vol 7, Issue 1
Abstract
Meat is highly perishable commodity due to higher moisture and nutrient content. The main causes of spoilage in meat are microbial, chemical and enzymatic. Various preservation techniques have been developed to preserve meat and meat products with ten advancement of technology, consumer awareness for healthy and safe product as well as increased socioeconomic status of people. Still low temperature preservation techniques viz. chilling and freezing are the best methods for short and long term preservation of meat respectively. These methods are used to slow down the enzymatic reactions and microbial growth, but also effects the physico-chemical and sensorial properties of meat with progression of storage.
Authors and Affiliations
Meena Goswami
Keywords
Related Articles
- EP ID EP656147
- DOI 10.21088/jafst.2321.1628.7119.7
- Views 91
- Downloads 0
Effect of incorporation of coriander seed meal at varying levels on serum biochemical profile in Japanese quail diets
An experiment was conducted to study the effect of coriander seed meal (CSM) at varying levels in the diet of quails on serum biochemical profile. One hundred and fifty day old quail chicks were randomly allotted into 5...
Fish Farming: A Boon for Enhancing Farmer’s Income and Livelihood
In Jammu and Kashmir State, there is a huge network of water resources which are usually in the shape of cold water streams, perennial rivers, lakes, reservoirs, sars, irrigation canals and several high altitude lakes. B...
Effect of roughage to concentrate ratio on performance and RFI of lactating crossbred cows
Residual feed intake (RFI) is defined as actual feed intake minus the expected feed intake of individual animal and it was first proposed as an alternate measure of feed efficiency by (Koch et al 1963). RFI is a heritabl...
Occurrence of Streptococcus Pneumoniae Infections in Lambs from Andhra Pradesh
The present study was carried out to isolate the etiological agent responsible for an outbreak of pneumonia causing mortality in young lambs. The outbreak was occurred during November 2017 in a sheep flock in Maddakkatta...
Shelf life enhancement of muscle foods with biodegradable film packaging
Biobased products and innovative process technologies are receiving attention in food industry to reduce the dependence on fossil fuel and move to a sustainable materials basis. Biodegradable films are continuous matric...