Understanding Meat Ageing and Packaging Techniques for Freshness
Learn about the process of meat ageing and the different packaging methods employed to ensure meat freshness. Explore wet and dry ageing methods, tray over wrap packaging, and more in this informative guide by Dr. Sushma Kumari from Bihar Animal Sciences University.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
AGEING AND MEAT PACKAGING ( MEAT SCIENCE) LPT- 321 Dr. SUSHMA KUMARI ASST. PROF., DEPT. OF LPT, BVC BIHAR ANIMAL SCIENCES UNIVERSITY,PATNA
AGEING Ageing is the process during which microbes and enzymes act upon the meat to help breakdown the connective tissue to tenderise the meat. There are two ways through which ageing can be accomplished: Wet ageing by placing beef in a plastic bag under vacuum; or Dry ageing by storing beef in a temperature and humidity controlled environment. The main difference is that wet ageing results in little or no moisture loss, whereas dry ageing can result in up to 50% moisture loss.
