Biomedical Engineering Reference
In-Depth Information
respond to the demands through development of various innovative technologies
which are having minimum adverse effects on product's attributes. These technolo-
gies are intended for specifi c functions in meat system including improvement in
process speed, functionality enhancement, destruction of pathogenic and spoilage
microorganisms, improvement of shelf life, convenience as well as replacement of
chemical ingredients as a means to greener approach etc. All of these functions are
not encompassed in a single technology and their appropriate combination can
solve most of the problems. We can expect that challenges associated with some
these technologies would be sorted out in the near future and greener, fresher, safe
and nutritious meat and seafood would be available in the market.
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