IRMA-International.org: Creator of Knowledge
Information Resources Management Association
Advancing the Concepts & Practices of Information Resources Management in Modern Organizations

Non-Thermal Food Preservation Methods in the Meat Industry

Non-Thermal Food Preservation Methods in the Meat Industry
View Sample PDF
Author(s): Basak Gokce Col (Istanbul Gelisim University, Turkey), Sergen Tuggum (Tekirdag Namik Kemal University, Turkey) and Seydi Yıkmış (Tekirdağ Namık Kemal University, Turkey)
Copyright: 2021
Pages: 16
Source title: Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-7998-5354-1.ch007

Purchase

View Non-Thermal Food Preservation Methods in the Meat Industry on the publisher's website for pricing and purchasing information.

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.

Related Content

Dixit V. Bhalani, Arvind Kumar Singh Chandel, Poonam Singh Thakur. © 2021. 19 pages.
Rodica Sturza. © 2021. 19 pages.
Abdellah Zinedine, Samira El Akhdari. © 2021. 24 pages.
Pedro Dinis Gaspar, Pedro Dinho da Silva, Luís Pinto Andrade, José Nunes, Christophe Espírito Santo. © 2021. 36 pages.
Onrawee Laguerre, Nattawut Chaomuang. © 2021. 23 pages.
Dheeraj Kumar, Md. Farrukh, Nadeem Faisal. © 2021. 25 pages.
Basak Gokce Col, Sergen Tuggum, Seydi Yıkmış. © 2021. 16 pages.
Body Bottom