In many developing countries, the contribution of livestock to food supplies is rapidly increasing. Consumption of meat in 105 million tonnes in 2000 has been projected to 143 million tonnes in 2010. Therefore, the processing and preservation of meat becomes a necessary part. Considering the growth of livestock, Asia Pacific Business Press Inc. publishes “The Complete Book on Meat Processing and Preservation with Packaging Technology”.
Initially, meat was prepared to preserve, since the different techniques cause large number of progressions in composition and flavor, it is like adding an extra assortment to the diet. Meat preservation helps to control the spoilage by inhabiting the growth of micro-organisms, such as bacteria, fungi and others. There are numbers of factors that affect the time duration of storing the meat as well as maintain the safety and quality of the meat. The physical state of meat plays an important role in growing the number of micro-organisms. Grinding of meat increases the surface area and releases nutrients from the muscle fiber. This process also releases moisture and distributes surface microorganisms throughout the meat. Chemical properties of meat affect the growth of micro-organisms on meat. Microbial contamination, dehydration and other detrimental changes can be prevented with the help of natural protective tissues. Packaging of meat with paper or protective plastic films prevents microbial contamination as well as excessive moisture loss. Meat preservation can be performed in various ways, which includes some traditional as well modern techniques. Cold storage, packaging, dry curing, smoking, dehydration, fat extraction (wet or steam rendering), curing, canning etc can be considered to preserve the meat in rightful manner.
With the increase in competition in food industries, packaging plays a very important role. Packaging is created for almost all commodities available in the market. It protects the food commodity from being spoiled. Today, the technology used for packaging is of high quality as there is sudden change in material. The technique of packaging and preservation is described in this book, which allows you to keep moving with the new trend. The book deals with several topics, which are as follows: Meat product, tenderness, isometric tensioning, flavour and tenderness, colouring, integral texture, preservation: moisture retention and surface protection, ionizing radiation, packaging and handling for storage and transportation, cooking method and many other topics are discussed.
The book is resourceful for entrepreneurs, technocrats and those who want to venture into this field. You can browse our link http://www.niir.org/books/book/complete-book-on-meat-processing-preservation-with-packaging-technology/isbn-8178330318/zb,,f3,a,0,0,a/index.html for further queries.
