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The problems of manufacturing cured meats in India with special reference to ham, bacon and sausage.

Chatterjee, A. K. (1969) The problems of manufacturing cured meats in India with special reference to ham, bacon and sausage. Indian Food Packer, 23 (5). 17-26, 42 ref..

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Abstract

Total annual meat production in India is estimated at 527 000 metric tons, with 3000 tonnes in the form of processed meats. The demand for pork products in India, assessment of quality in meat (particularly pork), post-slaughter care and handling of meat are considered and factors affecting quality of cured meats such as surface discoloration, fading due to under-cure, nitrite burn, effect of light on cured meat pigment, oxidative rancidity, chemical fading due to sanitizers, greening discoloration due to bacteria, green rings in sausages, ham souring and smoking, are generally reviewed.

Item Type: Article
Uncontrolled Keywords: CURING-; Curing of meat in India; MEAT-(PROCESSING); INDIA-; BACON-; Manufacture of /bacon/ in India; HAM-; Manufacture of /ham/ in India; SAUSAGES-; Manufacture of /sausages/ in India; DISCOLORATION-; /Discoloration of cured meat; NITRITES-; /nitrite burn of cured meat; LIGHT-; /EFFECT OF light on pigments of oxidative rancidity in/ cured meat; PIGMENTS-; RANCIDITY-; PORK-; Demand for pork products in India; BACTERIA-; Discoloration of cured meats by /bacteria/; DISINFECTANTS-; Discoloration of cured meats by /sanitizers/; SMOKING-; /Smoking/ of ham; SPOILAGE-; /souring/ of ham
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 09:18
Last Modified: 17 Jun 2014 09:18
URI: http://ir.cftri.com/id/eprint/7310

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