Book
Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
ISBN : 9781032171432
Author : M. Selvamuthukumaran
Publisher : CRC Press
Year : 2024
Language : English
Type : Book
Description : Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components.
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