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- W4286728272 abstract "This chapter describes various preservation methods for meat and meat products specifically highlighting buffalo meat. Most commonly used industrial preservation methods like chilling, freezing, and superchilling and their effect on meat quality and shelf life are narrated. Other techniques like thermal processing, drying and dried meat products, traditional and natural curing, different smoking methods and smoke components, irradiation and effect on sensory attributes, high-pressure processing, chemical additives/preservatives, etc. are described. Important packaging methods like vacuum packaging, modified atmosphere packaging (MAP), active/intelligent packaging, and their use in extending the quality and shelf life of buffalo meat are discussed." @default.
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- W4286728272 date "2022-01-01" @default.
- W4286728272 modified "2023-10-14" @default.
- W4286728272 title "Chilling, Freezing, and Other Preservation Methods of Buffalo Meat" @default.
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- W4286728272 doi "https://doi.org/10.1007/978-981-19-2619-8_9" @default.
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