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Ageing and Packaging of Meat and Meat Products by Jeet Charpota is a document available to read on EtoBox.
What is Ageing and Packaging of Meat and Meat Products about?
The document discusses the process of meat ageing, which involves microbes and enzymes breaking down connective tissue to tenderize the meat. It outlines two methods of ageing: wet ageing, which retains moisture, and dry ageing, which can lead to significant moisture loss. Additionally, it briefly mentions packaging methods, specifically tray over wrap.
- Author
- Jeet Charpota
- Language
- EN