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Intermediate moisture foods based on meats - a review.

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Relation http://ir.cftri.com/7793/
 
Title Intermediate moisture foods based on meats - a review.
 
Creator Narasimha Rao, D.
 
Subject 18 Processed foods
Meat
 
Description Development of intermediate moisture foods is reviewed with particular reference to traditional intermediate moisture meats (IMM; sun-dried and salted meats, semi-dried sausages and salami) from developing countries. Aspects considered include: recent developments in IMM; role of aw, humectants, the hurdle concept and modified atmosphere packaging in achieving microbial stability and safety of IMM; techniques of IMM preparation; traditional meat products in developing countries (Eastern Mediterranean, Africa, Indonesia, Malaysia, China, Korea, Laos, Myanmar, Nepal, Pakistan, Philippines, Thailand and India) and other countries (Mexico, Spain, Brazil, New Zealand, Nigeria and Portugal) and their potential for development as IMM products; scope of IMM products in Southeast Asia and the Pacific; and marketability of IMM products.
 
Date 1997
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7793/1/Food.%20Rev.%20Int.%2C%2013%284%29%2C%20519-5S1%20%281997%29.pdf
Narasimha Rao, D. (1997) Intermediate moisture foods based on meats - a review. Food Reviews International, 13 (4). 519-551, 91 ref..