Edible coating of Meat with Hydrocolloids and Cinnamon oil to extend shelf life of meat
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Date
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
Microbial spoilage, lipid oxidation and enzymatic autolysis are the major
mechanisms involved in the deterioration in quality of meat and meat products
during processing and storage. Microbial growth in meat may result in slime
formation, degradation of structural components, decrease in water holding
capacity, development of off odours and perceptible changes in texture and
appearance. Lipid oxidation may lead to development of rancidity, loss of
color and nutritive value. Enzymatic autolysis of carbohydrates, fats and
proteins of the tissues results in softening and greenish discoloration of meat.
Description
TNV_AICRP_BC_E_42-46
Keywords
Veterinary Science