Development of Shelf Stable Buffalo Meat Sausages - Sureshkumar, S.;Kalaikannan, A.
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Among the meat produced from different species, buffalo meat is cheaper and there are several meat products developed using buffalo meat, of which sausage is a popular and highly relished meat product. The present low level processing of meat is mainly because of the difficulties in marketing by maintaining the cold chain of the products. To overcome this problem a technology has to be developed to store the meat products under ambient temperature without recourse to refrigeration. A novel technology known as hurdle technology was evolved. This book, a part of PhD thesis submitted to Tamil…mehr

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Produktbeschreibung
Among the meat produced from different species, buffalo meat is cheaper and there are several meat products developed using buffalo meat, of which sausage is a popular and highly relished meat product. The present low level processing of meat is mainly because of the difficulties in marketing by maintaining the cold chain of the products. To overcome this problem a technology has to be developed to store the meat products under ambient temperature without recourse to refrigeration. A novel technology known as hurdle technology was evolved. This book, a part of PhD thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai, India, explores the application of various hurdles in the meat-food product development which can be stored at ambient temperature. The hurdle concept explained in the product development will make this book very much useful to the researcher, industry as well as academicians.
Autorenporträt
Dr.S.Sureshkumar, PhD, Associate Professor in TANUVAS, Chennai, teaches meat technology, meat hygiene and public health to UG and PG students of veterinary degree programs. Formerly, he was Scientist in ICAR, Govt. of India & recipient of the ICAR's Jawaharlal Nehru Award for his PG Research work. His current research focus is on functional foods.