In this article we will discuss about:- 1. Meaning of Meat 2. Structure and Composition of Meat 3. The Microbiology of Primary Processing 4. Spoilage of Fresh Meat. Meaning of Meat: Originally meat was a term used to describe any solid food, but has now come to be applied almost solely to animal flesh. As […]
The following points highlight the top ten methods for food preservation. The methods are: 1. Pasteurization and Appertization 2. Aseptic Packaging 3. Irradiation 4. High-Pressure Processing – Pascalization 5. Low-Temperature Storage – Chilling and Freezing 6. Chemical Preservatives 7. ‘Natural’ Food Preservatives 8. Modification of Atmosphere 9. Control of Water Activity 10. Compartmentalization. Method # […]
In this article we will discuss about the two types of low temperature storage, i.e, chilling and freezing technique for preservation of food. Chilling Technique: Chilled foods are those foods stored at temperatures near, but above their freezing point, typically 0-5 °C. This commodity area has shown a massive increase in recent years as traditional […]
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