Edible coating of Meat with Hydrocolloids and Cinnamon oil to extend shelf life of meat

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dc.contributor.authorJJ Abraham, Robinson
dc.contributor.authorAppa Rao, V
dc.contributor.authorNarendra Babu, R
dc.contributor.authorEzhilvelan, S, et al.,
dc.contributor.authorTANUVAS
dc.date.accessioned2021-03-16T12:13:13Z
dc.date.available2021-03-16T12:13:13Z
dc.descriptionTNV_AICRP_BC_E_42-46en_US
dc.description.abstractMicrobial 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810162488
dc.keywordsEdible coating - Meat - Hydrocolloids - Cinnamon oil - shelf lifeen_US
dc.language.isoEnglishen_US
dc.pages42-46en_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.titleEdible coating of Meat with Hydrocolloids and Cinnamon oil to extend shelf life of meaten_US
dc.title.alternativeTechnologies Developed under AICRP on PHETen_US
dc.typeBook chapteren_US
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