Retorting of Heritage value goat meat product - Rajkumar, V
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Heritage foods are particular importance for eco-gastronomic travelers. They are those adventurous people who seek out quality, tradition, and the use of fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city. The foods under this foundation are mostly slow foods. Heritage food plays an important role in the sustenance of human health and well being. They are ethnic in nature and traditionally based on single or judiciously blended local raw materials to meet the nutritional needs of the people. Considering the above facts a study on the…mehr

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Produktbeschreibung
Heritage foods are particular importance for eco-gastronomic travelers. They are those adventurous people who seek out quality, tradition, and the use of fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city. The foods under this foundation are mostly slow foods. Heritage food plays an important role in the sustenance of human health and well being. They are ethnic in nature and traditionally based on single or judiciously blended local raw materials to meet the nutritional needs of the people. Considering the above facts a study on the development of shelf stable Chettinad goat meat product, a heritage meat product of India was carried out by the application of retort pouch processing. This book also describes in detail about the various studies carried out, which includes the processing, quality evaluation and safety. In addition it also explains different heritage goat meat products available in this region and about the physiological health values of goat meat
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Autorenporträt
V. Rajkumar, Ph.D: Studied Meat science and technology from Tamilnadu Veterinary and Animal Sciences University. Scientist at Central Institute for Research on Goats, India. His area of interest are studies on functional and heritage value goat meat and milk products