International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 2 Number 8 (2013) pp. 169-176

A review on recent advances in meat processing

Allwyn Sundar Raj*, Ragavi Jayaram, Sachin Dev and Sairam Ravikumar

Department of Food Processing and Engineering, Karunya University, Coimbatore 641114, TamilNadu, India *Corresponding author e-mail: asrthegreat@gmail.com

A B S T R A C T

Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. The protein profile of meat consists of amino acids that have been described as excellent due to the presence of all essential ones required by the body. This review explained the general compositional constituents of meat and recent advances of meat processing systems. The nutritional advantages inherent in the consumption meat are also stressed. The current review could prove very useful as good insight in many countries, especially in developing ones, where increased level of nutrition and its factors affecting the quality of meat during processing

Keywords

Meat; Processing; Feed borne disease; Nutrition and Protein Profile