By—Christina Sandra Singh Meat producers and processors seek the aid of freezing process to store meat and meat products for a long time before it’s proper use. By means of freezing, low temperatures help in elongating the shelf-life of these products by limiting the growth of microbes and microbial activity. Firstly, freezing causes crystal formation out of the water present in meat, which directly harms the microbes as their cell membrane are ruptured due to these water crystals. Secondly, freezing at temperatures at which water freezes, lead to unavailability of water in meat for any chemical and biological reaction, […]
Foods, Free Full-Text
Brain food: rethinking food-borne toxocariasis
Sustainable food system - Wikipedia
Functional packaging solutions for deli meat
Frozen Foods Market Revenue, Trends, and Growth Drivers
Reducing food's environmental impacts through producers and consumers
Consumers will eat less meat in 2023: report - Manitoba Co-operator
Ramp up meat production to address health challenge in poorer
Frontiers A comprehensive review of drying meat products and the
Foods, Free Full-Text
The Difference in Transporting Fresh vs. Frozen Foods
Impacts of climate change on the livestock food supply chain; a review of the evidence - ScienceDirect
Essential Food Safety Tips for Handling Poultry at Home - Global