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Chemical changes in meat due to processing—A review
Author(s) -
Lawrie R. A.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190501
Subject(s) - organoleptic , food science , meat packing industry , biochemical engineering , environmental science , chemistry , engineering
The advantages in terms of length of storage life of the various processes used to preserve meat are contrasted with their disadvantages in terms of chemical change. It is concluded that freezing offers the best combination of factors until the organoleptic disadvantages of sterilising doses of ionising radiation have been overcome.