Non-thermal food preservation methods in the meat industry
| dc.contributor.author | Col, Basak Gokce | |
| dc.contributor.author | Tuggum, Sergen | |
| dc.contributor.author | Yikmis, Seydi | |
| dc.date.accessioned | 2024-10-29T17:43:39Z | |
| dc.date.available | 2024-10-29T17:43:39Z | |
| dc.date.issued | 2019 | |
| dc.department | Tekirdağ Namık Kemal Üniversitesi | |
| dc.description.abstract | The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies. © 2020 by IGI Global. All rights reserved. | |
| dc.identifier.doi | 10.4018/978-1-7998-1924-0.ch003 | |
| dc.identifier.endpage | 64 | |
| dc.identifier.isbn | 978-179981926-4 | |
| dc.identifier.isbn | 1799819248 | |
| dc.identifier.isbn | 978-179981924-0 | |
| dc.identifier.scopus | 2-s2.0-85136855234 | |
| dc.identifier.startpage | 44 | |
| dc.identifier.uri | https://doi.org/10.4018/978-1-7998-1924-0.ch003 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11776/12539 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | IGI Global | |
| dc.relation.ispartof | Technological Developments in Food Preservation, Processing, and Storage | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Non-thermal food preservation methods in the meat industry | |
| dc.type | Book Chapter |
