[go: up one dir, main page]

Alam et al., 2024 - Google Patents

Enhancing the qualitative attributes of meat through processing and preservation techniques-A review

Alam et al., 2024

View PDF
Document ID
13997997544305336833
Author
Alam A
Mia N
Monti J
Hashem M
Ali M
Publication year
Publication venue
Meat Research

External Links

Snippet

Various techniques have been devised to produce more nutritious meat and animal products. Understanding the impact of meat aging and other processing processes on sensory quality is crucial. To enhance the nutritional value and flavor of products, it is …
Continue reading at bmsa.info (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF

Similar Documents

Publication Publication Date Title
Gómez et al. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
Montiel et al. Effect of high pressure treatments on smoked cod quality during refrigerated storage
Rodrigues et al. Alternatives to reduce sodium in processed foods and the potential of high pressure technology
Kruk et al. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat
Alam et al. Enhancing the qualitative attributes of meat through processing and preservation techniques-A review
Tkaczewska et al. Edible coatings based on a furcellaran and gelatin extract with herb addition as an active packaging for carp fillets
Lücke Fermented meat products-an overview
Mahdavi et al. Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Lücke Quality improvement and fermentation control in meat products
Cui et al. Application of sous vide cooking to aquatic food products: a review
Sen et al. Value addition in meat and fish products for human health and nutrition
Deshpande Meat Technology and Processing
Toldrá et al. Cooked ham
Ramane et al. Chemical and sensory parameters of heat-treated vacuum-packaged broiler and hen fillet products.
Kalschne et al. Advances in meat processing technologies: Modern approaches to meet consumer demand
Ficano Innovative technologies for packaging, preservation, shelf-life extension and traceability of the aquaculture and fishery products
Elbarbary et al. Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage.
CN112931791A (en) Low-temperature curing process for refrigerated pre-conditioned meat product
Azizpour et al. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
Jayathilakan et al. High-pressure processing of meat, fish, and poultry products
Lokes et al. Chemical composition of sausages processed with starter cultures Lactobacillus curvatus and Lactococcus lactis subsp. lactis during storage in vacuum packaging
Ninan Fish processing and value addition-a global scenario
Qureshi et al. Introduction to Meat Processing Industry
Diaa Eldin et al. Trials to Improve Quality of Marinated Poultry Meat by Using Chemical Food Additives
Bechtel Snack foods of animal origin