• Dimple Chauhan Amity University, Rajasthan
  • Akash Kumar Chandigarh Group of Colleges, Jhanjeri


Meat is an exceptionally short-lived item because of its natural    synthesis.    Many interrelated variables impact the time frame of realistic usability and freshness of meat,  for example,  holding temperature,  environmental oxygen (O2), endogenous catalysts, dampness, light and above all,  realistic usability in new meat items,  elective non-warm conservation innovations,  for  example, smaller scale living beings.  With the expanded interest for top-notch,  comfort,  wellbeing,  new appearance and an all-encompassing time frame of,  high hydrostatic weight,  super chilling,  common bio preservatives and dynamic bundling have been proposed and researched. While a portion of these advancements is proficient at inactivating the miniaturized scale creatures most regularly identified with nourishment borne illnesses, they are not compelling against spores. To build their adequacy against vegetative cells, a mix of a few conservation innovations under the alleged obstacle idea has additionally been explored.  The target of this survey is to depict current techniques and creating innovations for protecting crisp meat.


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How to Cite

Dimple Chauhan and Akash Kumar, “TECHNOLOGIES FOR MEAT PRESERVATION- A REVIEW”, FASJ, vol. 1, no. 3, Sep. 2020.