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
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- EP ID EP656147
- DOI 10.21088/jafst.2321.1628.7119.7
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