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Meat is an excellent source of nutrients for micro-organisms which
grow, multiply and make the meat highly perishable. Man, knowing
the nature of the perishability, has concerted to promote the
shelf-life of meat by suitable procedures of preservation.
Preservation by cold has transformed the very face of the meat
industry and paved way for centralised processing and establishment
of meat stores. The growth of micro- organisms therefore, is a
major concern that affect the quality of meat. Microbial quality of
meat should be of the highest order to obtain meat food products of
superior value. Therefore, to improve the efficacy of preservation
by cold, it is important to understand the growth of
micro-organisms in meat particularly during chilling, freezing and
subsequent storage. This book, a part of MVSc thesis submitted to
Tamil Nadu Veterinary and Animal Sciences University, Chennai,
India, discuss the effect of chilling and freezing on the microbial
quality of buffalo meat. The information provided in this book will
be helpful for the processor to adopt suitable modifications in the
methods of preservation by cold.
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