Meat drying technology and drying characteristics of meat and meat products

Publication Date : 08/08/2015


Author(s) :

Javeed akhtar , Ram Krishna Pandey.


Volume/Issue :
Volume 1
,
Issue 8
(08 - 2015)



Abstract :

In the last few years, the demands of the meat and meat dried products has increased tremendously. In the past drying was performed to preserve perishable foods with less emphasis on multidimensional quality attributes a recent trend is to develop dried meat products maintaining its quality, such as flavor, texture, convenience, and functionality with increased nutritional quality and reduced anti-nutritional factor. At present, drying of meat has extreme focus on maintaining its qualities and to increase the shelf life. The main purpose of this paper is to give an overview on the meat drying of meat and meat products and to provide basic concepts of meat drying, drying characteristics of dried meat products.


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