Microbial Quality of Buffalo Meat - Effect of Chilling and Freezing
by Sureshkumar, S.
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Meat is an excellent source of nutrients for micro-organisms which grow, multiply and make the meat highly perishable. Man, knowing the nature of the perishability, has concerted to promote the shelf-life of meat by suitable procedures of preservation. Preservation by cold has transformed the very face of the meat industry and paved way for centralised processing and establishment of meat stores. The growth of micro- organisms therefore, is a major concern that affect the quality of meat. Microbial quality of meat should be of the highest order to obtain meat food products of superior value. Therefore, to improve the efficacy of preservation by cold, it is important to understand the growth of micro-organisms in meat particularly during chilling, freezing and subsequent storage. This book, a part of MVSc thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai, India, discuss the effect of chilling and freezing on the microbial quality of buffalo meat. The information provided in this book will be helpful for the processor to adopt suitable modifications in the methods of preservation by cold.
Dr.S.Sureshkumar, PhD Associate Professor in TANUVAS, Chennai,India, teaches livestock Products Technology, meat microbiology, meat hygiene and public health to UG and PG students. Formerly, he was Scientist in ICAR, Govt.of India and recipient of ICAR's Jawaharlal Nehru Award forPG Research work. His current research focus is on health foods.
Number of Pages:
LAP Lambert Academic Publishing
8 November 2012
0.22 x 0.15 x 0.005 m; 0.159 kg