Poultry meat preservation
In this lesson, meat preservatory techniques including the meat aging, canning, drying, refrigration, irradiation and curing are discussed in detail, these techniques basically increase the shelf life of meat upto 1 year by inhibiting the microbial growth and slowing down the enzymatic activity, hence improving the meat quality.
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Course Material
- Chapters 9
- Department Allied Health Sciences
- Teacher
Ushna khalid
