Volume : VII, Issue : V, May - 2017

EFFECT OF WHEY PROTEIN COATING ON EXTENDING THE SHELF LIFE OF CHICKEN MEAT

Rufina Mathew, Dorothy Jaganathan, S. Anandakumar

Abstract :

 Applications of natural products with both antioxidants and antimicrobial additives in meat products may be useful to prolong the shelf life of meat. Therefore, minimizing lipid oxidation and delaying or inhibiting product contamination, growth of spoilage and pathogenic organisms in the product are major keys for improving fresh meat shelf life and increasing consumer safety. This article is focused on techniques intended to predict the shelf life of meat and analysing the technological and sensor qualities from measurements carried out on fresh intact meat.  

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Rufina Mathew, Dorothy Jaganathan, S.Anandakumar, EFFECT OF WHEY PROTEIN COATING ON EXTENDING THE SHELF LIFE OF CHICKEN MEAT, INDIAN JOURNAL OF APPLIED RESEARCH : Volume‾7 | Issue‾5 | May‾2017

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