Development of Shelf Stable Buffalo Meat Sausages: A Hurdle Technology Approach - Couverture souple

Sureshkumar, S.; Kalaikannan, A.

 
9783659242755: Development of Shelf Stable Buffalo Meat Sausages: A Hurdle Technology Approach
Couverture souple
ISBN 10 : 3659242756 ISBN 13 : 9783659242755
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Among the meat produced from different species, buffalo meat is cheaper and there are several meat products developed using buffalo meat, of which sausage is a popular and highly relished meat product. The present low level processing of meat is mainly because of the difficulties in marketing by maintaining the cold chain of the products. To overcome this problem a technology has to be developed to store the meat products under ambient temperature without recourse to refrigeration. A novel technology known as hurdle technology was evolved. This book, a part of PhD thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai, India, explores the application of various hurdles in the meat-food product development which can be stored at ambient temperature. The hurdle concept explained in the product development will make this book very much useful to the researcher, industry as well as academicians.

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Présentation de l'éditeur

Among the meat produced from different species, buffalo meat is cheaper and there are several meat products developed using buffalo meat, of which sausage is a popular and highly relished meat product. The present low level processing of meat is mainly because of the difficulties in marketing by maintaining the cold chain of the products. To overcome this problem a technology has to be developed to store the meat products under ambient temperature without recourse to refrigeration. A novel technology known as hurdle technology was evolved. This book, a part of PhD thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai, India, explores the application of various hurdles in the meat-food product development which can be stored at ambient temperature. The hurdle concept explained in the product development will make this book very much useful to the researcher, industry as well as academicians.

Biographie de l'auteur

Dr.S.Sureshkumar, PhD, Associate Professor in TANUVAS, Chennai, teaches meat technology, meat hygiene and public health to UG and PG students of veterinary degree programs. Formerly, he was Scientist in ICAR, Govt. of India & recipient of the ICAR's Jawaharlal Nehru Award for his PG Research work. His current research focus is on functional foods.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3659242756
ISBN 13 
9783659242755
Reliure
Broché
Nombre de pages
240
Coordonnées du fabricant
non disponible
Personne responsable
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