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Intermediate moisture foods based on meats - a review.

Narasimha Rao, D. (1997) Intermediate moisture foods based on meats - a review. Food Reviews International, 13 (4). 519-551, 91 ref..

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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.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
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: 27 Feb 2018 09:20
Last Modified: 27 Feb 2018 09:20
URI: http://ir.cftri.com/id/eprint/7793

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