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- Processing is aimed at reducing the enzyme activity in the meat, retarding oxidation of the fat, and preventing spoilage by microorganisms. These aims have been achieved through drying, curing with salts, or smoking meat.
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Meat processing, preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any products processed or manufactured from these tissues. Learn about the properties of meat and the steps to preparing meat for human consumption.
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Meat processing can create different types of product composition that maximizes the use of edible livestock parts and are tasty, attractive and nourishing. The advantage of meat processing is the integration of certain animal tissues (muscle trimmings, bone scraps, skin parts or certain internal
Traditionally, meat processing is a means of extending shelf-life (preserving) and producing a convenient item for use later and elsewhere. Processing is aimed at reducing the enzyme activity in the meat, retarding oxidation of the fat, and preventing spoilage by microorganisms.
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1 day ago · The meat and poultry industry is undergoing a technological transformation that promises to make operations more efficient, sustainable, and safe. As automation and robotics continue to advance ...
In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacture of meat products, and (2) those that alter the form of fresh meat in preparation for consumption. Download to read the full chapter text.
- A. M. Pearson, F. W. Tauber
- 1984
Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, smoking, boiling, frying, and/or the addition of chemical preservatives. [1] .
Jan 1, 2022 · The objective of this book chapter is to provide basic information, applications, merits, and demerits of the techniques which have led to the advancement in meat processing and also brief information regarding the development of functional meat products, fermented meat products, and meat analogues.
