Recent Advances and Innovation in Meat with Reference to Processing Technologies
This chapter discusses the recent advance in meat. Meat is usually a rich source of protein and is also composed of fats, vitamins, and minerals. The composition of these nutrients is different depending on the type of meat. Meat is basically divided into two categories: red and white. Due to high p...
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| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2022
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/85095 |
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| Summary: | This chapter discusses the recent advance in meat. Meat is usually a rich source of protein and is also composed of fats, vitamins, and minerals. The composition of these nutrients is different depending on the type of meat. Meat is basically divided into two categories: red and white. Due to high protein and fat content, the chances of oxidation are increased. The oxidation process causes meat spoilage. To protect the meat from spoilage, recent technologies and natural antioxidants are being used. Non-thermal processing techniques including gamma irradiation, e-beam irradiation, high-pressure processing, and pulsed electric field produce safe and quality meat because in recent technologies, conditions can be controlled. Conclusively, recent advances in meat and meat products play a role in improving product life and human health. |
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| ISBN: | 978-1-83768-188-4 |
| DOI: | 10.5772/intechopen.108620 |