BIOPRESERVATION OF MEAT USING BENEFICIAL MEAT CULTURES

JJ Abraham, RobinsonAppa Rao, VNarendra Babu, REzhilvelan, S, et al.,TANUVAS2021-03-162021-03-16https://krishikosh.egranth.ac.in/handle/1/5810162487TNV_AICRP_BC_E_36-41The recent emergence of food-borne pathogens such as the enterohemorrhagic Escherichia coli O157:H7, multi-drug resistant Salmonella typhimurium DT104, Listeria monocytogenes and Enterococcus faecium has made food safety a high priority with the health and regulatory authorities across the globe. Demands and concerns of the global consumer play a critical role in dictating the momentum of research and development in food protection. The demand for minimally processed foods and sustained functionality of naturally occurring bioactive ingredients is steadily rising.EnglishVeterinary ScienceBIOPRESERVATION OF MEAT USING BENEFICIAL MEAT CULTURESTechnologies Developed under AICRP on PHETBook chapter