Advances in Meat Preservation and Safety

Rajendran Chellaiah, Mahesh Shanmugasundaram, Jayathilakan Kizhekkedath

Abstract: Meat preservation is an ancient old technological development. The foremost aspects of meat preservation are mainly focused to delay of microbial spoilage and chemical reaction, and protect the meat from losing its weight and also if any change in taste and texture. Majorly, two different technological aspects are followed both thermal and nonthermal processing of meat preservation. Each technique involved is considered as a hurdle to minimise microbial proliferation and combinations of process called hurdle technology, which can be applied to achieve preservative qualities in meat preservation. The empirical observation that drying and salting, would preserve meat without refrigeration was made several thousands of years ago. This reviews deals majorly about the thermal and non-thermal technologies available to date and their advantages and disadvantages of meat preservation envisaged.

Keywords: Meat preservation, Thermal, Nonthermal, Hurdle

How to Cite?: Rajendran Chellaiah, Mahesh Shanmugasundaram, Jayathilakan Kizhekkedath, "Advances in Meat Preservation and Safety", Volume 9 Issue 3, March 2020, International Journal of Science and Research (IJSR), Pages: 1499-1502, https://www.ijsr.net/getabstract.php?paperid=SR20326194523, DOI: https://dx.doi.org/10.21275/SR20326194523