Effect of Drying & Curing on Physicochemical Characteristics of Beef (original) (raw)

Abstract

Meat is the most perishable of all important foods since it contains sufficient nutrients needed to support the growth of microorganisms. Meat is susceptible to bacterial decomposition, which results in the production of off odors, followed by slime production and structural breakdown. Curing refers to modifications of the meat that affect shelf life, flavor, color, and tenderness due to added curing ingredients. The prime purpose of curing is to produce unique-flavored meat products; a secondary purpose is to preserve the red color of meat. Curing of meat is done to stop this decomposition of meat caused by microorganisms and to retain the color of meat. A part of sample (beef) was treated with turmeric and a part with mixture of turmeric and nitrite and rest was kept as control i.e.; without any treatment. All the three samples were kept in low density polythene at room temperature (20oC ±2oC). (70oC±5%) RH. The moisture content, pH and microbial load of the samples were evaluated...

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