Search Results for: Animals fats oxidised
maintaining foods at a desired level of properties or nature for their maximum benefits. preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats
the meat is readily defrosted by immersing in water before cooking. under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. the meat packing industry handles the slaughtering, processing, packaging, and distribution of animals...
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