Non-thermal food preservation methods in the meat industry
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Tarih
2020
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Yayıncı
IGI Global
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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. © 2021, IGI Global.
Açıklama
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Kaynak
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
