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Abstract            Volume:8  Issue-7  Year-2020         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Analysis of Various Preservation Technique of Meat Products
G. Velayudham*
Department of Poultry Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Hosur - 635 110, India
*Corresponding author

Meat is the one highly protein substance with zinc, iron, magnesium, phosphorus and vitamins. In past decades, global meat production and consumption have increased. The preservation of meat is somewhat tedious work, because the spoil by various enzymatic activities. Meat is the one highly protein substance with zinc, iron, magnesium, phosphorus and vitamins. Some other factors also effect the freshness of meat like microbes, temperature etc. It is focussed that preservation of meat is overbearing to prevent the occurrence of deteriorative changes brought by microbial, chemical and physical process. Freezing considerably increases the safe storage, but ice crystal formation might result in damaging to the quality of the food. For storage of safe food, we must give an attention to the taste, colour, texture, smell and appearance. The cold storage involves both chilling and frozen process. Removing the required amount of heat from the food is done thorough refrigeration process only and has to maintain the temperature during storage, transport and retailing etc. During the process, the ice crystals are formed in the food products is named as frozen food. The main aim is to maintain the temperature of meat product at optimal level.

Keywords: Freezing, canning, meat, ice crystal, dehydration, temperature.
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How to cite this article:

Velayudham, G. 2020. Analysis of Various Preservation Technique of Meat Products.Int.J.Curr.Res.Aca.Rev. 8(7): 94-98
doi: https://doi.org/10.20546/ijcrar.2020.807.011
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.