Application of Various Techniques for Meat Preservation

Journal of Experimental food chemistry has recently launched an article regarding various techniques for meat prevention

Since the pre-historic times, meat is consumed by humans as part of diet. Meat is an animal flesh that is considered as an excellent source of high biological value protein, zinc, iron, magnesium, selenium, phosphorus, and vitamins. Food, which contains essential nutrients, such as fats, proteins, carbohydrates, vitamins and minerals, is the most indispensable part of human life. It is the basic necessity without which the survival of living beings is not feasible. Food is an edible substance of plant or animal origin, which is consumed to maintain life, provide energy and promote growth. Among all the industries in the world, food industry is the most prominent and fastest growing enterprise.

 Meat is very much susceptible to spoilage due to chemical and enzymatic activities.The breakdown of fat, protein, and carbohydrates of meat result in the development of off-flavor and slim formation, which make the meat objectionable for the human consumption. Several factors such as moisture, light, microbes, atmospheric oxygen, temperature, and endogenous enzymes influence the freshness and shelf life of meat. Microbes are ubiquitous in distribution and can reach the meat from different sources thus causing its spoilage.

 Meat primarily obtained from herbivorous animals, such as cattle, buffaloes, goats, sheep, camels, horses, is widely consumed by people of developed as well as developing nations. Rich nutrient matrix meat is the first-choice source of animal protein for many people all over the world.

Meat preservation became essential for transportation of meat for long distances without spoiling of texture, colour and nutritional value after the development and rapid growth of super markets. Traditional methods of meat preservation such as drying, smoking, brining, fermentation, refrigeration and canning have been replaced by new preservation techniques such as chemical, bio-preservative and non-thermal techniques. 

The preservation of food has several objectives.

• To control foodborne infections and intoxications
• To ensure the safety of food from microbes
• To prevent the spoilage of food
• To extend the shelf life of food
• To enhance the keeping quality of food
• To reduce financial losses

A standard EDITORIAL TRACKING SYSTEM is utilized for manuscript submission, review, editorial processing and tracking which can be securely accessed by the authors, reviewers and editors for monitoring and tracking the article processing. Manuscripts can be uploaded online at Editorial Tracking System (https://www.scholarscentral.org/submissions/experimental-food-chemistry.html) or forwarded to the Editorial Office at foodchem@biochemjournals.com

Contact details:

Nimmi Anna

Managing Editor

Journal of Experimental Food Chemistry
Whatsapp No:  +1-504-608-2390

Email: foodchem@biochemjournals.com