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Effect of Low Temperature Preservation on Quality Characteristics of Meat

Meena Goswami , Meena Goswami1 , Vikas Pathak2 , Sanjay Kumar Bharti3 , Anita M. Chappalwar4 , Sadhan Ojha5 , Sanjay Singh6 , Shubha Singh7

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Journal of Animal Feed Science and Technology 7(1):p 41-47, January-June 2019. | DOI: DOI: http://dx.doi.org/10.21088/jafst.2321.1628.7119.7

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Meena Goswami, Vikas Pathak, Sanjay Kumar Bharti et al. Effect of Low Temperature Preservation on Quality Characteristics of Meat. Journal of Animal Feed Science and Technology. 2019;7(1):41-45.

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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.

Keywords: Chilling, Freezing, Sensory properties, Physical and microbiological changes

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Meena Goswami, Vikas Pathak, Sanjay Kumar Bharti et al. Effect of Low Temperature Preservation on Quality Characteristics of Meat. Journal of Animal Feed Science and Technology. 2019;7(1):41-45.

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DOI: DOI: http://dx.doi.org/10.21088/jafst.2321.1628.7119.7

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