உயிரியல், வேளாண்மை & சுகாதார அறிவியல் பற்றிய குளோபல் ஜர்னல்

சுருக்கம்

PACKAGING AND STORAGE PRACTICES OF MEAT

Rufina Mathew, Dorothy Jaganathan

Meat is a perishable product, it gets spoiled very soon if it is left uncovered and unprocessed in the ambient temperature. Meat can only be stored for future use through proper processing, packaging and storage. Though at present, processing of meat is very little in India, but rapid urbanization and changing life style demand ready to eat and convenient meat products. Due to the chemical composition and biological characteristics, meat is an excellent environment for microbial growth. The initial micro biota varies and contains mesophilic and psychrotrophic bacteria which can cause infections in humans and animals and spoilage of the meat. Thus, good manipulation practices and proper conservation methods are needed to put back or to inhibit the microbial growth. The currently employed consolidated preservation process is based on refrigeration and different types of packaging, which extends to a maximum shelf-life period.