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picture1_Technology Pdf 86623 | Unit 10


picture2_Technology Pdf 86623 | Unit 10 picture3_Technology Pdf 86623 | Unit 10

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File: Technology Pdf 86623 | Unit 10
UNIT 10 MEAT PRESERVATION Structure 10.0 Objectives 10.1 Introduction 10.2 Principles of Meat Preservation 10.3 Methods of Meat Preservation 10.3.1 Drying 10.3.2 ...

icon picture PDF Filetype PDF | Posted on 14 Sep 2022 | 2 years ago

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...Unit meat preservation structure objectives introduction principles of methods drying low temperature high or thermal processing and smoking curing antibiotics bacteriocins fernlentation packaging irradiation hurdle technology let us sum up key words some useful books answers to check your progress after reading this you will be able explain the need preserve food products especially meats describe different techniques their advantages limitations type which these can applied generally is done in times plenty make its use scarcity main aim spoilage causes changes texture flavour odour finally loss wholesomeness consumers prefer fresh for taste aroma at same time want safe consumption as soiled spoiled mear likely carry disease causing pathogenic microorganisms that may cause poisoning muscle healthy animals known free from due various defence mechanisms operating live animal body keep microbes under however breakdown diseased conditions by slaughter subsequent handling unhygienic leads...
								

							

						
	
												
				
					
					
					
			
					
				
				
		
	

	
		





	

	
				

						

						
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Posted on: 14 Sep 2022 | 2 years ago
										
										
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