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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Mridula Devrani


India

Publications
  • Review Article
    Application of Various Techniques for Meat Preservation
    Author(s): Mahendra Pal and Mridula DevraniMahendra Pal and Mridula Devrani

    Since the pre-historic times, meat is consumed by humans as part of diet. Meat is an animal flesh that is considered as an excellent source of high biological value protein, zinc, iron, magnesium, selenium, phosphorus, and vitamins. In recent years, global meat production and consumption have increased. The production of meat in the world was estimated at 317.17 million tons in 2016. Meat is very much susceptible to spoilage due to chemical and enzymatic activities.The breakdown of fat, protein, and carbohydrates of meat result in the development of off-odors, off-flavor and slim formation, which make the meat objectionable for the human consumption. Several factors such as moisture, light, microbes, atmospheric oxygen, temperature, and endogenous enzymes influence the freshness and shelf life of meat. Microbes are ubiquitous in distribution and can reach the meat from different sourc.. Read More»
    DOI: 10.4172/2472-0542.1000134

    Abstract PDF

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