Meat Processing and Preservation with Packaging Technology

Meat, an excellent source of protein, iron and B Vitamins, was processed as early as prehistoric times, probably by drying in the sun and later by smoking and drying over wood fires. Today, meat is processed with salt, colour fixing ingredients and seasoning s in order to impart desired palatability traits to intact and comminuted meat products. This book contains the processing of fresh meats, curing, smoking preservation and packaging methods of processed meat etc. The book is very useful for entrepreneurs, technocrats and those who wants to diversify in to this field.