New methods of preserving chicken meat

سال انتشار: 1399
محل انتشار: مجله طب دامپزشکی جایگزین، دوره: 3، شماره: 7
کد COI اختصاصی: JR_JOAVM-3-7_006
زبان مقاله: انگلیسی
تعداد مشاهده: 151

نویسندگان

Department Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran

چکیده

Principles of food preservation means performing processes that protect food against spoilage agents. Food is spoiled by biological agents, chemical and physical reactions. Humans have always used a variety of storage methods to prevent food spoilage. Therefore, the ideal preservation method is a process that inactivates microorganisms and stops destructive reactions with minimal damage to the structure of the food. Chicken culture is one of the most important parts of the diet of the people of the world, especially Iran. Chicken meat has no trans fatty acids, while beef has about ۴-۵% and mutton has about ۲% of trans acids. One of the important advantages of white meat over red meat. White meat is also a source of omega-۳ fatty acids. Adults' need for vitamin B۳ is met by daily consumption of ۲ grams and children with ۵۰ grams of chicken meat. Chicken meat can be used for low-income groups due to its cheaper price, higher quality and, of course, less saturated fat. Due to its highly perishable nature, many conditions and methods are used to preserve and reduce the risk of spoilage of chicken meat. New and appropriate methods are used today. In order to minimize the damage to food during storage until consumption, various packaging techniques have been introduced to the market. In this article, a review of new methods of meat preservation is discussed.

کلیدواژه ها

Chicken, Packaging, Microbiological changes, spoilage, مرغ, بسته بندی, تغییرات میکروبیولوژی, فساد

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