Analysing the Impact of Processing and Preservation Techniques on Quality of Meat (Buffalo Meat, Chicken and Sheep/Goat Meat)

Abstract: Technical, microbiological, and nutritional characteristics of the completed product are frequently prioritized while choosing the technique for cooking beef. But when choosing a processing or preservation method, it's critical to consider more than just how the technology will impact the product's quality; instead, it's essential to adopt a holistic and global approach that takes into account changes to the product's sensory qualities, nutritional value, and consumer appeal. This category includes physical, chemical, and biological activities including fermentation, smoking, curing, marinating, and reformulation. Refrigeration is the sole method that will retain the beef product's intrinsic quality. But physicochemical, microbiological, and sensory quality changes need to happen gradually. Meat can potentially have a variety of impacts, such as a decrease in surface moisture due to drying, an increase in its ability to retain both moisture and fat, and an enhancement of the protein's functional properties due to the inclusion of additives. Learn how various processing techniques impact a meat sample's ability to be preserved, to be pathogen-free, to maintain its functional physiochemical quality, and to have a shelf life